Chocolate Layered Dessert

Chocolate Layered Dessert

Crest:

1. 1 cup all purpose flour or almond flour
2. 1 stick unsalted butter melted
3. 1 cup chopped pecans
4. 2 tablespoons granulated sugar

Layer 1:

1. 1 (8 ounce) Cream cheese, room temperature
2. 1 cup powdered sugar
3. 1 teaspoon vanilla
4. 1 to 2 cups Cool Whip or fresh whipped cream

Layer 2:

1.  2 small boxes instant chocolate pudding
2. 3 cups 2% or whole milk

Layer 3: 

1. Whipped topping
2. Mini chocolate chips or chocolate curls

1. Combine the flour, melted butter, sugar and pecans in a medium-size bowl.
2. Stir together and press into the bottom of a lightly sprayed 9 x 13 pan.
3. Bake at 350° for 10 minutes.
4. Remove the crust from the oven and cool completely before assembling the dessert.
5. Combine the flour, melted butter, sugar and pecans in a medium-size bowl.
6. Stir together and press into the bottom of a lightly sprayed 9 x 13 pan.
7. Bake at 350° for 10 minutes.
8. Remove the crust from the oven and cool completely before assembling the dessert. 

Layer 2:

1. Using an electric hand mixer beat together the powdered sugar and cream cheese until smooth.
2. Stir in vanilla and then fold in the whipped topping until it is Inc.
3. Spread the cream cheese mixture over the top of the crust. 
4. In a medium-size bowl, whisk together the milk and putting mix until thickens and spoon that over the top of the cream cheese mixture.
5. Spread the remaining whipped topping over the top and sprinkle with mini chocolate chips or chocolate curls.
6. Chill for six hours before serving.

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