CHOCOLATE RIBBON DESSERT RECIPE

INGREDIENTS

CRUST

• 1 Cup Flour
• 1/2 Cups Ground or very finely chopped Pecans
• 1/2 Cup Butter

CREAM CHEESE LAYER

• 8 Ounces Cream Cheese (softened)
• 1 Cup Sugar
• 1 Cup Cool Whip

CHOCOLATE LAYER

• 2 1/2 Cups Milk
• 1 (3.9 oz) pkg. Instant Chocolate Pudding
• 1 (3.9 oz) pkg. Instant Vanilla Pudding

TOP LAYER

• 8 oz. Tub Cool Whip
• 1 Chocolate Bar

INSTRUCTIONS

CRUST

1. Preheat the oven to 350 degrees and lightly spray a 9×13 pan with non-stick cooking spray.
2. In a food processor, pulse the flour, pecans, and butter together until well combined.  Or use a fork and mix these ingredients until well combined.
3. Sprinkle evenly in the prepared 9×13 pan.  Pack down with you fingers and bake at 350 for 17 minutes.  Cool completely before proceeding.

CREAM CHEESE LAYER

• Beat the cream cheese and sugar together until well combined and smooth.  Fold in the 1 cup of Cool Whip.  Spread across the cooled crust.

CHOCOLATE LAYER

• Beat the milk and two pudding mixes until thickened.  Pour and evenly spread across cream cheese layer.  Cover and refrigerate for 4 hours.

FINAL LAYER

• Spread the 8 oz of Cool Whip on top of the chocolate layer.  Grate the chocolate and garnish with the chocolate shavings.

Share this post