Heath Bar Dessert
No bake layered chocolate pudding and cream cheese dessert with Oreo crust and Heath toffee bits
PRINT PINServings 12
INGREDIENTS
Crust
- 1 package 14.3 oz chocolate sandwich cookies crushed
- 6 tbsp unsalted butter melted.
Cream Layer
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 8 oz whipped topping thawed.
Pudding Layer
- 2 packages 3.9 oz instant chocolate pudding mix
- 3 cups cold milk.
Topping
- 4 oz whipped topping thawed
- 1 1 2 cups Heath toffee bits or chopped Heath bars
- chocolate syrup optional.
INSTRUCTIONS
Crust
- heat oven to 350 F
- mix cookie crumbs and melted butter until evenly moistened
- press firmly into a 9x13 inch dish
- bake 8 to 10 minutes then cool completely.
Cream Layer
- beat cream cheese and powdered sugar until smooth
- fold in whipped topping
- spread evenly over cooled crust.
Pudding Layer and Topping
- whisk pudding mix and cold milk for 2 minutes until thickened then spread over cream layer
- spread remaining whipped topping on top
- sprinkle evenly with Heath toffee bits and drizzle with chocolate syrup if using
- cover and chill at least 4 hours or overnight before slicing.
Notes
1. For a true no bake version skip baking and chill the crust 20 minutes before adding layers 2. Use homemade stabilized whipped cream instead of whipped topping if preferred 3. Substitute graham cracker crumbs for the crust for a milder base 4. Chill overnight for cleanest slices 5. Store covered in the refrigerator up to 3 days
Nutrition
Calories: 380kcal | Carbohydrates: 45g | Protein: 5g | Fat: 20g