Chocolate Pudding – Mill’s Kitchen Cafe

Layers of shortbread crust, no-bake cheesecake, chocolate pudding and whipped cream make this chocolate pudding one of the best desserts ever!

I’ve never met anyone who wouldn’t absolutely fall in love with this dessert. It’s a classic!

How to make shortbread crust

This delicious, layered dessert starts with a simple pecan bread crust. The ingredients are really clear:

• All-purpose flour
• A small piece of granulated sugar
• Pecans
• Obesity

The key is to chop up the pecans very So fine that it is almost indecipherable from the texture of the flour.

A food processor makes processing pecans easy and Of pieces in butter. However, you can certainly prepare the crust without a food processor. I’ve included a simple method in the recipe notes below.

Press the crust into the bottom of a 9 x 13-inch pan and bake for 15 minutes until it can be built into a shortbread-like texture.

Assemble the pudding and cream layers

The next few layers go like this:

1. Super simple, thin cream cheese frosting (think: no-bake cheesecake mix YUM)
2. Chocolate pudding
3. Lightly sweetened whipped cream

Make sure the crust is completely cool before assembling the candy.

Sweet cream cheese mixture and chocolate pudding Can be made several days in advance And refrigerated – making assembly easy.

Chocolate pudding options

You have several options for the chocolate pudding layer.

Homemade chocolate pudding: This is what I go to Homemade chocolate pudding recipe. I increase the cornstarch to 4 tablespoons for a slightly thicker pudding when using it for this layered dessert (make sure the pudding is fully cooked and let cool completely). One batch of chocolate pudding makes about 4 1/2 cups of pudding, which means if you use it in a delightful chocolate pudding recipe, you’ll either have less chocolate pudding (not a bad problem!) or you can use the entire amount of pudding for a thicker pudding layer. Additional.

Filled chocolate pudding: One 5.9-ounce box of chocolate pudding prepared according to package instructions (with 3 cups cold milk) will yield enough for this recipe.

The consistency of the chocolate pudding layer will depend greatly on the recipe or brand of chocolate pudding you use. Don’t worry if it’s messy when eating portions of this dessert. revision: It’s going to be messy. that’s ok! It tastes amazing no matter what it looks like.

For more elegant slices, I make sure 1) the pudding is a thick recipe, 2) the pudding has been refrigerated for at least 4 hours, and 3) the knife has been wiped down between slices.

A dessert known by many names

This chocolate pudding was one of my favorite things growing up. We named it after Robert Redford’s candy (actually I have it Old version on my siteBut this new and improved version is much better for many reasons!).

Others call it better than Robert Redford fudge, chocolate lasagna, or chocolate delight. (What names am I missing??)

Regardless of its name, it’s easily one of my favorite desserts ever!

It’s perfect for any occasion from neighborhood cookouts to gourmet holiday meals to church potlucks always blow. You can’t go wrong with that buttery crust, delicious chocolate pudding, and creamy layers all around!

Chocolate pudding is a delight

fruit: 12 Up to 15 servings

Preparation time: 45 minutes minute

Cooking time: 15 minutes minute

Cooling time: 2 hours hour

Total time: 3 hours hour

Shortbread crust:

• 1 cup All-purpose flour
• 2 tablespoons Granulated sugar
• ½ to ¾ cup Chopped pecans
• ½ cup -Salted butter, cut into tablespoon-sized pieces

Cream cheese layer:

• 8 ounce Cream cheese, softened to room temperature
• 1 cup Powdered sugar
• 1 cup Chilled heavy cream
• ½ teaspoon Vanilla extract

Pudding layer:

• 3 and a half to 4 Cups Chocolate pudding, homemade or from a can – chilled and firmed (see note)

Whipped cream layer:

• 1 ¼ cup Chilled heavy cream
• ¼ cup Powdered sugar
• Chocolate curls, chocolate sprinkles, cocoa powder, crushed Oreos, crunchy chocolate pearls or other desired decorations for the top.

Cooking modePrevent the screen from turning dark

• Preheat the oven to 350 degrees Fahrenheit. Lightly grease the bottom of a 9 x 13-inch pan with cooking spray.

• For crust: In the bowl of a food processor (See note below for an alternative to the food processor)-Add the flour, pecans, and sugar. Pulse until the pecans are very finely chopped. The mixture should be sandy in texture.

• Add the butter pieces and pulse to cut the butter into the dry ingredients. Process until the butter is in small pieces and the mixture comes together when pressed between your fingers.

• Spread the mixture evenly in the bottom of the prepared pan and press until it forms an even layer. Bake it for 15 minutes. Aside and Let it cool completely.

• For the cream cheese layer: Using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle or whisk attachment, beat the softened cream cheese and powdered sugar together until smooth and creamy, 1 to 2 minutes.

• Add the heavy cream and vanilla, and mix on low speed until combined. Increase the speed to medium and continue mixing, scraping down the sides of the bowl as needed, until the mixture is thick and creamy.

• Spread this mixture evenly over the cooled crust. Set the bowl aside (no need to wash it – we’ll use it again in a later step!).

• For the chocolate pudding layer: Spread the prepared chocolate pudding evenly over the cream cheese layer.

• For the whipped cream layer: In the same bowl of cream cheese mixture (using a handheld or handheld electric mixer), add the heavy cream and powdered sugar and mix on low speed until combined. Increase speed to medium and mix until thick, soft peaks form.

• Pipe the whipped cream evenly over the chocolate pudding and spread it into an even layer.

• Refrigerate the dessert for at least 4 hours or up to 12 hours. Decorate the top with chocolate sprinkles, crushed Oreos, cocoa powder, or whatever you want to decorate! Cut into squares and serve (it tastes best cold).

Veneer: If you don’t have a food processor, finely chop the pecans in a blender or with a knife (you want to… very Finely chopped – the consistency of coarse meal). Stir pecans, flour and sugar in a medium bowl, and add butter pieces. Using a pastry blender, two butter knives, or a fork, cut the butter into the dry ingredients until the butter is in small pieces and the mixture comes together when pressed between your fingers.
Homemade chocolate pudding: This is what I go to Homemade chocolate pudding recipe. I increase the cornstarch to 4 tablespoons for a slightly thicker pudding when using it for this layered dessert (make sure the pudding is fully cooked and let cool completely – it can be made 3 to 4 days ahead of time). One batch of chocolate pudding makes about 4 1/2 cups of pudding, which means if you use it in a delightful chocolate pudding recipe, you’ll either have less chocolate pudding (not a bad problem!) or you can use the entire amount of pudding for a pudding layer. Extra thick.
Filled chocolate pudding: One 5.9-ounce box of chocolate pudding prepared according to package instructions (with 3 cups cold milk) will yield enough for this recipe.

author: tendency

turn: sweet

kitchen: American

road: Bread, no bread

Submission: 1 service, Calories: 329Kcal, Carbohydrates: 26g, protein: 4g, fat: 24g, Saturated fat: 14g, Cholesterol: 65mg, Sodium: 196mg, Fiber: 1g, sugar: 17g