CHOCOLATE DELIGHT

Jo Anne Sugimoto

By
@sugarnspicetedibears

Old habits are hard to break. I've made this every year for the Holiday Spread. Then one year I decided that I would make somethin' different . . . boy, oh boy!!! I never heard the end of it! Until I ended up making it when everyone was eating Christmas dinner. It had to be fast chilled in the freezer. It did turn out wonderful, though, and everyone was as happy as a clam.


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Comments:

Serves:

9 x 13 Pan

Ingredients

CRUST:

1/2 c
macadamia nuts, chopped, toasted
1 1/2 c
flour
3/4 c
butter, room temperature

FIRST LAYER:

4 box
3.5 oz each chocolate instant pudding
4 1/2 c
very cold milk

TOP LAYER:

1 pkg
8 oz. cream cheese
1 c
powdered sugar
6 oz
cool whip
cocoa powder for garnish

Directions Step-By-Step

1
CRUST:
2
Lightly toast the macadamia nuts in a 400 degree oven for 6 to 8 minutes.
3
Blend four, butter and nuts, mix well. Press into the bottom of a 9 x 13 inch pan. Bake for 425 degrees for 8 to 10 minutes.
4
Remove from oven and let cool completely.
5
FIRST LAYER:
6
In a large bowl, combine the chocolate instant pudding and the cold milk, blend with a mixer till smooth.
7
Pour onto the cooled crust and even it out. Refrigerate.
8
TOP LAYER:
9
In a medium mixing bowl, combine cream cheese, powdered sugar and cool whip, blend well. Frost the top.
10
Refrigerate until ready to serve. Sprinkle with cocoa powder.

About this Recipe

Course/Dish: Puddings, Chocolate
Other Tag: Quick & Easy