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194 - Layered Chocolate Dessert




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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194 - Layered Chocolate Dessert

(by Shirley McNevich)

1 1/2 sticks Parkay margarine (softened)
1 1/2 cups chopped pecans
1 1/2 cups flour
8oz. Philly cream cheese
1 cup Domino's powdered sugar
8oz. thawed Cool Whip
2 - 3.5oz. boxes Jell-O instant chocolate pudding
3 cups milk

In a bowl using a wooden spoon, mix Parkay, pecans, and flour. Pour this mixture into a greased 9 x 13 x 2 cake pan and level it with the spoon. Bake 30 minutes at 350 degrees. Remove from oven and cool completely. In a mixer, beat cream cheese, powdered sugar, and half of the Cool Whip. Remove from mixer and spread cream cheese mixture over the cooled crust in the cake pan. In the mixer again, beat chocolate pudding mix and the milk. Beat until smooth. Pour the chocolate mixture on top of the cream cheese mixture. Add remaining Cool Whip to the top of the chocolate mixture. Refrigerate overnight. Keep refrigerated.


 

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