We call this PaPa's dessert, because every time Justin's dad came to visit he requested that I make this. Honestly it is the easiest thing to make, and is ALWAYS a crowd pleaser. It's hard to stop with only one square since it is so cool and light. Just start early in the day so it has time to firm up in the refrigerator. I recently made this more diabetic-friendly -- I used sugar free instant pudding mix and sugar free cool whip, cut down the sugar in the cream cheese layer to 3/4 cup, used fat free milk and used a dark chocolate Dove bar to grate on top. We could hardly tell the difference in taste, and it still got rave reviews. Everyone had seconds and several had thirds!
1 c. flour
1 stick butter, softened
1 c. chopped pecans
8 oz. cream cheese, softened
1 c. sugar
12 oz. container Cool Whip
1 small pkg. chocolate instant pudding mix
1 small pkg. vanilla instant pudding mix
3 c. whole milk
1 t. vanilla
1 Hershey candy bar
Preheat oven to 350 degrees. Stir together flour, butter and pecans. Press into bottom of 9X13 pan. Bake for about 25 minutes. Cool.
With a mixer on medium speed mix cream cheese and sugar until blended well, or sugar will be grainy. (Recipe actually calls for powdered sugar, but I generally use white sugar and just beat it until smooth.) Stir in ½ of container of Cool Whip. Spread over crust.
In mixing bowl empty both packages of pudding mix. Add vanilla to whole milk. With a wire whisk slowly stir milk into pudding, stirring until smooth. Pour over cream cheese layer.
Cover pudding layer with remaining Cool Whip. Grate the Hershey bar over top. Cover and chill for several hours or overnight so that pudding becomes set. Must be kept in frig if there is any left over – it doesn’t last long!!
* A coconut version of this can be made by substituting coconut instant pudding mix for the chocolate or using 2 cans of coconut pie filling. Top dessert with either toasted coconut or chopped pecans.
No comments:
Post a Comment