Description
Layered Chocolate Pudding Dessert is a sweet cookie crust that’s layered with smooth whipped cream cheese, chocolaty pudding, and creamy whipped topping! An easy and delicious dessert recipe that everyone will love!
Ingredients
Crust Layer:
- 1 cup all-purpose flour
- 1 cup powdered sugar
- 1 stick unsalted butter, melted
2nd Layer:
- 1 cup powdered sugar
- 8 ounces cream cheese
- 8 ounces of whipped topping (1/2 of a large 16 ounce container)
3rd Layer:
- 1 (3.4 ounce) box vanilla instant pudding
- 1 (3.4 ounce) box chocolate instant pudding
- 3 cups cold milk
Topping:
- 8 ounces whipped topping (remaining 1/2 of a large 16 ounce container)
- chocolate sprinkles
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or shortening.
- Crust Layer: In a medium bowl (or directly in the prepared baking dish) combine the flour, powdered sugar, and melted butter. Stir with a fork until the mixture begins to come together, then use your hands to gently mix until a soft dough forms. Press the dough evenly into the bottom of the prepared baking dish. Bake for 12–15 minutes, until the edges are lightly browned but the center still looks slightly underbaked. Do not overbake. The crust will continue to set as it cools. Let cool completely before adding the remaining layers.
- 2nd Layer: Beat the powdered sugar, cream cheese and 8 ounces of whipped topping in a large bowl until smooth and creamy. Spread on the cooled crust.
- 3rd Layer: Whisk together one package of vanilla instant pudding and one package of chocolate instant pudding with 3 cups cold milk, about 2 minutes. Place in the refrigerator for 5 minutes then spread on cream cheese layer.
- Top pudding layer with the remaining 8 ounces of whipped topping and garnish with chocolate sprinkles.
- Store in the refrigerator.
Notes
For the best texture, be careful not to overbake the crust. It should be lightly browned around the edges and still look slightly underbaked in the center when you remove it from the oven—it will continue to set as it cools. The original recipe has you mixing the crust ingredients directly in the prepared baking dish, but you can also mix them together in a bowl first to ensure everything is evenly combined before pressing the dough into the baking dish.