Cool, Creamy Chocolate Dessert

COOL, CREAMY CHOCOLATE DESSERT

Crust:
1¼ cups flour
1/4 cup powdered sugar
6 tbsp. chilled butter, cut into small pieces
1/4 cup finely chopped pecans, toasted

Filling:
1 cup powdered sugar
1 8oz.pkg. cream cheese, softened
1 8oz. carton frozen whipped topping, thawed
3 cups milk
2 (3.9oz. each) pkg. chocolate instant pudding mix

To prepare crust, combine flour and 1/4 cup sugar in a food processor; pulse
2 times or until combined. Add butter; pulse 10 times or until mixture
resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of
a 13 x 9 glass baking pan coated with cooking spray. Bake at 325° for 20
minutes or until crust is lightly browned. Cool completely.

To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat
until fluffy. Fold in half of whipped topping. Spread cream cheese
mixture on cooled crust. Cover loosely; refrigerate 1 hour.

Combine milk and pudding mix in a large bowl; beat for 2 minutes. Cover and
refrigerate 1 hour or until pudding is set. Spread the pudding mixture over
cream cheese layer. Spread remaining half of thawed whipped topping over
pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if
desired. Cut into 15 pieces.

15 servings