Dreamy Chocolate Cream

Tools

Crust:
1 ¼ cups all-purpose flour (about 5 1/2 ounces)
¼ cup powdered sugar
6 tablespoons chilled butter, cut into small pieces
¼ cup finely chopped pecans, toasted
Cooking spray
Filling:
1 cup powdered sugar
½ cup (4 ounces) 1/3-less-fat cream cheese, softened
½ cup (4 ounces) fat-free cream cheese, softened
1 (8-ounce) carton frozen reduced-calorie whipped topping, thawed and divided
3 cups 1% low-fat milk
2 (3.9-ounce) packages chocolate instant pudding mix
Unsweetened cocoa

Preheat oven to 325°.

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.

To prepare 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 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.

Nutritional Information
Calories:268 (34% from fat)
Fat:10.2g (sat 6.3g,mono 2.2g,poly 0.7g)
Protein:5.2g
Carbohydrate:39.5g
Fiber:1.1g
Cholesterol:20mg
Iron:0.9mg
Sodium:183mg
Calcium:92mg


This is a re-worked before after recipe
Before After
Calories per serving
370 268
Fat
23.4g10.2g
Percent of total calories
57 percent34 percent

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