That’s as a result of something that involves chocolate and cheesecake with the fluffy-fluff topping issue, you recognize it’s progressing to be good! It’s all reworked into four layers of yumminess, and it's freaking amazing!
This elegant, decadent Chocolate Cream superimposed course that's excellent for any occasion. nice for parties, potlucks and family get-togethers!
- 1st Layer:
- 1 cup all purpose flour (Use 1 cup rice flour if gluten-free)
- 1 cup pecans , chopped finely
- 1 stick butter , cubed
- 2nd Layer:
- 8 oz cream cheese , softened
- 1/2 cup powdered sugar
- 1 cup whipped cream or cool whip
- 3rd Layer:
- 1 (3.4 ounce) box vanilla instant pudding
- 1 (3.4 ounce) box chocolate instant pudding
- 3 cups cold milk
- 4th Layer:
- 1 cup whipped cream or cool whip
- 1/4 cup chocolate sprinkles
- 1st Layer:
- Combine until butter is cut into pea-size pieces. Press into a 9x13 pan. Bake for 10 mins. at 350. Cool slightly.
- 2nd Layer:
- Beat the cream cheese and powdered sugar together until mixed well, , then mix in the 8 ounces of whipped topping until smooth and creamy. Spread on the cooled crust.
- 3rd Layer:
- Using whisk. mix together one package of vanilla instant pudding and one package of chocolate instant pudding with 3 cups cold milk, about 2 minutes. Place in the fridge for a few minutes to firm up and then spread on top of cream cheese layer.
- 4th Layer:
- Top pudding layer with the remaining 8 ounces of whipped topping and garnish with chocolate sprinkles.
- Store in the refrigerator.
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