Layered Chocolate Dessert Recipes

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

Steps:

• 1st layer.
• Mix chopped pecans, flour, and softened butter.
• Put in 9x13 inch pan.
• Bake for 10 minutes at 350 degrees, take out and cool.
• 2nd layer.
• Whip and spread cream cheese, powdered sugar, and 1 cup plus two tablespoons cool whip.
• Spread on cool crust and refrigerate for 10 minutes.
• 3rd layer.
• Mix chocolate pudding with milk. Beat for 2 minutes.
• Refrigerate 10 minutes.
• Spread on top of other layers.
• Top with cool whip, and sprinkle with nuts on top.

Steps:

• Crust Layer- Mix crust ingredients, press into 13x9" baking dish, and bake 25 minutes at 325 degrees.
• Cream Cheese Layer- Mix ingredients and spread over COOLED crust.
• Pudding Layer- Mix ingredients, spread over cream cheese layer.
• Cover dessert and put in refrigerator to set.
• Topping Layer- Once dessert has set, spread top with Cool Whip, nuts, and grated chocolate bar.

Steps:

• Crush the biscuits and divide into four dessert glasses. Drizzle the sauce over the crushed biscuits. Add a scoop of ice cream to each glass.
• Top with the crumbled flake and a mint leaf. Serve immediately.

Steps:

• Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
• Bake 20 minutes at 350:.
• Cool.
• In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
• Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
• Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.

Steps:

• Mix the first three ingredients together.
• Press into a 9x13 pan.
• Bake at 325 F for 20-25 minutes. Cool.
• Beat cream cheese and icing sugar together.
• Mix in 2 cups of Cool Whip.
• Spread over crust.
• Mix chocolate, vanilla pudding and milk together.
• Spread over cream cheese.
• Spread remaining 2 cups of Cool Whip over the pudding layer if desired.
• Grate chocolate over top if desired.
• Refrigerate for 2 hours before serving.

Steps:

• Pour milk into large bowl and add pudding mixes. Beat with wire whisk 1 minute or until well blended. Place half of the cake cubes into serving or trifle dish, drizzle with half of chocolate sryup, spread with half of chocolate pudding, then whipped topping. Repeat layers, ending with whipped topping. Refrigerate.