2 packages (3.9 oz. each) instant chocolate pudding mix
2 Tbsp. chocolate curls
Instructions
In a large bowl, cut the butter into the cake mix until the mixture resemblews coarse crumbs. Add the egg and mix well. Press into a greased 13 x 9 inch baking dish. Bake at 350 for 15-18 minutes or until set. Cool completely in dish on a wire rack. In a small mixing bowl, beat cream cheese on medium speed until fluffyl. Add confectioners' sugar and beat until smooth. Fold in 1 cup of the whipped topping. Carefully spread over the crust; cover and refrigerate until set.
In a large bowl, combine the milk and pudding mix by whisking with a wire whisk for 2 minutes; let stand for 5 minutes or until slightly thickened. Spread over the cream cheese layer. Top with the remaining whipped topping.
Refrigerate for at least 2 hours before cutting. Garnish with chocolate curls. Store leftovers in the refrigerator.
Originally Submitted
6/29/2011
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