Creamy Chocolate Dessert

Creamy Chocolate Dessert (Adapted from CL)

For the crust

1 1/4 cups all-purpose flour
1/4 cup confectioners' sugar
6 tablespoons chilled butter, cut into small pieces
1/4 cup finely chopped pecans, toasted

For the filling

8 ounces cream cheese, softened
1 cup confectioners' sugar
3 cups stabilized whipped cream, divided
3 cups milk
2 3.9 ounces packages instant chocolate pudding

To prepare the crust

Preheat oven to 325 degrees.

In a food processor, add flour and sugar - pulse until combined. Add butter - pulse mixture just until it resembles coarse meal. Stir in pecans. Scoop the mixture into a 9" x 13" baking pan coated with nonstick spray. Place into the oven and bake until lightly browned, about 18 to 22 minutes. Remove and place pan on a wire rack to cool completely.

To prepare the filling

In a large mixing bowl, add cream cheese and sugar - beat until fluffy. Add 1 1/2 cups of the whipped cream and fold just until combined. Scoop the mixture onto the crust and spread smooth. Cover loosely and place in the refrigerator to chill for about 1 hour.

In a large bowl, add milk and pudding mix - beat until it begins to thicken, about 2 minutes. Cover and place into the refrigerator until set, about 1 hour. Drop dollops of the pudding over the top of the cream cheese layer and use an off-set spatula to spread it smooth. Spread remaining whipped cream over the pudding layer. Cover and place into the refrigerator to chill for at least 30 minutes before serving. Dust with natural cocoa powder before serving, if desired.

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