Chocolate Cream Dessert
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I use Cool Whip. Yield: 12 servings.
3/4 cup cold butter
18 1/4 ounce package chocolate cake mix
1 egg, lightly beaten
8-ounce package cream cheese, softened
1 cup confectioners' sugar
4 cups whipped topping, divided
3 cups cold milk
2 3.9-ounce packages instant chocolate pudding mix
2 tablespoons chocolate curls
In a bowl, cut butter into cake mix until crumbly. Add egg and mix well. Press into a greased 13x9x2-inch baking pan. Bake at 350 degrees F. 15-18 minutes or until set. Cool completely on a wire rack.
In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Carefully spread over crust. Refrigerate.
In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until lightly thickened. Spread over cream cheese layer. Top with remaining whipped topping. Refrigerate 2 hours before cutting into squares. Garnish with chocolate curls. Refrigerate any leftovers. Yields 12 servings.
Kathy Lynn Carlson Rock Island