Chocolate Delight

One of Erin Napier’s favorite recipes from Ouida, her grandma, is chocolate pleasure.

In use for 15 minutes

Bake for 20 minutes.In

30 minutes for cooling

Ten minutes of standing

Two hours for relaxation

Time total: 3 hours, 15 minutes

8 servings

Chocolate delight, with its layers of vanilla and chocolate pudding and a few hours in the refrigerator, may just evoke memories of long summer nights. That is Erin Napier’s situation

Ingredients

1. 1/2 cup flour that self-rises
2. 1 1/2 cups of toasted pecans, chopped
3. Half a cup of melted unsalted butter
4. One (8-oz) package softened cream cheese
5. One cup of powdered sugar, unsifted
6. One sixteen-oz container of frozen whipped topping (like Cool Whip), thawed and split
7. Four glasses of whole milk
8. One package (5.9 oz) of instant chocolate pudding mix
9. One (3.4-oz) package of instant pudding mix, vanilla
10. (Optional) chocolate syrup

Procedure

1-Assemble the ingredients:

• Get the baking dish and oven ready:
• Turn the oven on to 350°F. Apply cooking spray to a 13 x 9-inch baking dish.

2-Prepare the crust:

• In a bowl, stir together butter, pecans, and flour. Evenly pat mixture into all corners of baking dish and press mixture into dish in thin layer.
• Bake for about 20 minutes, or until set. Take out of the oven and allow it to cool for around half an hour.

3-Create the cream cheese layer:

• Cream cheese should be beaten for two minutes on medium speed with an electric mixer to make it creamy. Add powdered sugar gradually and beat for 45 to 1 minute, or until well combined.
• Incorporate one cup of the defrosted whipped topping. Evenly distribute mixture over chilled crust.
• Drizzle mixture over cream cheese layer; top with leftover whipped cream.

4-Drizzle with chocolate:

• If desired, drizzle with chocolate syrup.
• Put the dessert in the refrigerator for at least two hours or up to eight hours.