If you've been following my column this week, I've been devoting my column to chocolate recipes in observance of Valentine's Day. And since tomorrow's the big day, you still have time to look at the previous columns I've done and see if there's a chocolate recipe you'd like to have for the occasion. Here are the links to them:
For today, let's look at four layers of indulgence! The recipe I'm sharing is for "Four Layer Chocolate Pie" and it's a no-bake dessert that's a cross between pudding and cheesecake. There are numerous versions of this recipe around and I even shared a similar one last Thanksgiving, called "Mystery Pie". Here's the link in case you didn't get it before:
This dessert is a good dessert to serve a large group. If you feel a smaller dessert is needed for a smaller group, the proportions can be cut in half and fit into an 8-inch square pan. Since there's no baking required for this dessert, it goes together pretty quickly. And it won't last much longer than than once people taste it!
Though this recipe calls for chocolate pudding, any of your favorite flavors of instant pudding can be used. I've had this before made with butterscotch, pistachio and coconut cream flavors of pudding. To me, the chocolate version is the very best! Also, sugar-free instant pudding can be used, as can the reduced-fat cream cheese. However, I would strongly advise using the regular versions of these products and just serve a smaller portion (as hard as that may be to do!) Since it's a special occasion, we won't be concerned about counting calories right now!
Indulge in this creamy, chocolaty dessert and plan on having an empty dish very soon!
FOUR-LAYER CHOCOLATE PIE
- 1-1/2 cups graham cracker crumbs
- 1 stick butter, melted
Mix together and pat firmly into a 9x13 inch pan. Place in the freezer for about 10 minutes.
- 1 pkg. (8 oz.) cream cheese, softened
- 1 cup confectioner's sugar
- 1 carton (8 oz.) whipped topping, thawed
Cream the cream cheese and sugar together until smooth. Fold in the whipped topping. Spread over the first layer and refrigerate.
- 2 pkg. (4 serving size each) instant chocolate pudding
- 4 cups cold milk
- 1 teaspoon vanilla extract
Mix together until smooth and thick. Pour over the second layer and refrigerate.
- 1 carton (8 oz) whipped topping, thawed
Spread over the third layer. Refrigerate at least 6 hours prior to serving. Yield: approximately 15-18 servings.