This recipe is for that famous, frozen chocolate dessert in the mid '90s with a flaky crust, dark chocolate filling, and light, whipped topping sprinkled with ground nuts and cocoa...only healthier.
You will need:
For the Crust:
1 1/4 cups flour
1/4 cup powdered sugar
6 tbs chilled butter, cut into small pieces
1/ 4 cup finely chopped pecans, toasted
Cooking spray
For the Filling:
1 cup powdered sugar
1/2 cup '1/3 less fat cream cheese' (softened)
1/2 cup fat- free cream cheese (softened)
1 (8oz) carton frozen reduced calorie whipped topping, thawed and divided
3 cups 1% low-fat milk
2 (3.9oz) packages chocolate instant pudding milk
Unsweetened cocoa (optional)
Preheat oven to 325; Prepare crust:
Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter, pulse 10 times or until it resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13x9 inch baking pan coated with cooking spray. Bake at 325 degrees for 20 minutes or until lightly browned. Cool completely.
Filling:
Place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for one hour. May be frozen overnight. Sprinkle with cocoa, if desired.
Cut into 15 pieces. This is a wonderful holiday dessert, carries easily to parties, family dinners, or potlucks. You will love the tender, flavorful crust. It will become a family favorite.