Chocolate Cream Dessert Bars
Layered chocolate cream dessert bars with a buttery nut crust, sweet cream cheese layer, chocolate pudding, and whipped topping
PRINT PINServings 12
INGREDIENTS
Crust
- 1 cup all-purpose flour
- 1 cup chopped pecans
- 1/2 cup unsalted butter melted
- 2 tbsp granulated sugar
- 1/4 tsp fine salt.
Cream Layer
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping thawed.
Chocolate Layer
- 2 boxes instant chocolate pudding mix 3.4 oz each
- 3 cups cold milk.
Topping
- 8 oz whipped topping thawed
- 2 tbsp chocolate shavings or mini chocolate chips
- cocoa powder for dusting optional.
INSTRUCTIONS
Crust
- Preheat oven to 350 F and lightly grease a 9x13 inch pan
- mix flour pecans melted butter sugar and salt until evenly moistened
- press firmly into an even layer in the pan and bake until lightly golden and set
- cool completely.
Cream Layer
- Beat cream cheese powdered sugar and vanilla until smooth
- fold in whipped topping until fluffy
- spread evenly over the cooled crust and refrigerate while making pudding.
Chocolate Layer
- Whisk pudding mix with cold milk until thickened
- spread pudding evenly over the cream layer
- chill 10 minutes to set slightly.
Topping And Chill
- Spread remaining whipped topping evenly over the pudding
- garnish with chocolate shavings
- cover and refrigerate at least 4 hours or overnight
- slice into bars with a clean sharp knife and serve chilled.
Notes
1. For cleaner layers chill each layer briefly before adding the next; Swap pecans for walnuts or omit nuts and use 1 cup crushed sandwich cookies plus 2 tbsp extra butter for a cookie crust; Use sugar free pudding and light whipped topping to reduce calories; Keep refrigerated and serve within 3 days
Nutrition
Calories: 360kcal | Carbohydrates: 38g | Protein: 4g | Fat: 22g