Luscious chocolate layered dessert with a nutty crust layer, a cream cheese layer, a chocolate pudding layer, a whipped topping layer, then sprinkled with chocolate shavings and nuts.
1cupcool whipor other non-dairy whipped topping (from 16-oz. container)
LAYER 3:
23.9-oz. pkgs.Jello instant chocolate pudding
3cupsmilk
LAYER 4:
remaining Cool Whipor other non-dairy whipped topping (from a 16-oz. container)
Diced nuts and Chocolate curls or shavingsfor garnish
Instructions
LAYER 1:
Combine crust ingredients and press into a greased 9x13" glass baking dish.
Bake in 300° oven for 25 minutes.
Cool completely!
LAYER 2:
Blend until smooth.
Spread over cooled crust.
LAYER 3:
Mix together until thick.
Spread over 2nd layer.
LAYER 4:
Spread remaining cool whip over top of 3rd layer, then sprinkle with chopped nuts and chocolate curls or shavings over top, if desired.
Cool 6 hours in refrigerator before serving, or freeze.
Thaw 1 hour on counter before serving.
Notes
NOTE: If I have to speed up the cooling process for layer one (the crust layer), I put it in the freezer after about 20-30 minutes and it will cool more quickly. Otherwise, it may take about an hour to cool completely at room temperature.BANANA DELIGHT: Substitute banana pudding mix for the chocolate in the recipe. If desired, garnish with banana slices that have been soaked in lemon juice.COCONUT DELIGHT:Substitute coconut pudding and pie filling for chocolate. Spread about 1 cup of coconut on a cookie sheet and bake a few minutes at 350° until slightly toasted. Sprinkle toasted coconut over top. Refrigerate.PISTACHIO DELIGHT: Substitute pistachio pudding and pie filling for the chocolate. Garnish with chopped pistachios.BLUEBERRY OR CHERRY DELIGHT: Substitute 2 cans of pie filling for the pudding mixture.