Cool, Creamy Chocolate Dessert-cooking Light

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 15
• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 6 tablespoons butter, chilled and cut into small pieces
• 1/4 cup pecans, finely chopped and toasted
• 1 cup powdered sugar
• 1/2 cup cream cheese 1/3 less fat, softened
• 1/2 cup fat free cream cheese, softened
• 8 ounces frozen reduced-calorie whipped topping, thawed and divided
• 3 cups 1% low-fat milk
• 2 (4 ounce) boxes chocolate instant pudding
• unsweetened cocoa (optional)

Recipe

• 1 preheat oven to 325°.
• 2 crust: combine flour and powdered sugar in a food processor. pulse 2 times or until combined.
• 3 add butter and pulse 10 times or until it resembles coarse meal.
• 4 stir in pecans then firmly press into the bottom of a 13x9" pan coated with cooking spray. bake for 20 minutes or until lightly browned.
• 5 cool completely.
• 6 filling: place sugar and cream cheese in a medium bowl and beat with a mixer at medium speed until fluffy.
• 7 fold in half of the whipped topping. spread cream cheese mixture on the cooled crust. cover loosely and refrigerate for 1 hour.
• 8 combine pudding and milk in a large bowl. cover and refrigerate for 1 hour.
• 9 spread the pudding mixture over the cream cheese mixture.
• 10 spread the remaining whipped topping over the pudding layer.
• 11 cover and chill for 30 minutes.
• 12 sprinkle with cocoa if desired.