Chocolate Majesty Pudding With Pecan Crust Recipes

CHOCOLATE PECAN DELITE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cut the butter into the flour with a pastry blender or two knives, until mixture resembles coarse meal. Stir in pecans, press into bottom of a 9x13-inch baking dish and bake 15 minutes, or until golden. Cool completely.
• In a medium bowl, combine cream cheese, confectioners' sugar and 1 cup whipped topping with electric mixer until smooth. In a separate bowl, whisk together chocolate pudding mix, vanilla pudding mix and milk until there are no lumps. Combine cream cheese mixture and milk mixture and stir until smooth. Pour onto cooled crust. Spread remaining 2 cups of whipped topping on top of pudding mixture. Sprinkle 2 tablespoons of chopped nuts over all. Chill in refrigerator until serving.

CHOCOLATE BREAD PUDDING WITH BOURBON PECAN SAUCE

Steps:

• To make sauce: stir 1 1/4 cups sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat; pour in 1 1/4 cups cream (mixture will bubble up), stir over low heat until caramel is melted and smooth. Increase heat and boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat; mix in pecans and bourbon.
• To make pudding: preheat oven to 350 degrees F (175 degrees C).
• Combine milk, 2 cups cream, and 1 cup sugar in heavy large saucepan over medium high heat, stir until sugar dissolves and mixture comes to boil. Remove from heat, add chocolate, and stir until smooth.
• Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture; add bread cubes and let stand until bread absorbs some of the custard, stirring occasionally, about 30 minutes. Transfer mixture to a 13x9x2-inch glass baking dish. Cover with foil.
• Bake at 350 degrees F (175 degrees C) until set in center, about 45 minutes. Serve pudding warm or at room temperature with warm sauce.

LAYERED CHOCOLATE PUDDING DESSERT

Steps:

• For the salted pecan crust:Preheat oven to 325° F.In a medium bowl, combine flour, brown sugar, salt, and pecans. Cut in butter with a rigid pastry cutter or a fork until crumbly. Press mixture evenly onto bottom of 9 x 13 inch pan. Bake for 18-20 minutes, or until crust is set and slightly browned. It should smell nice and toasty, buttery and nutty. Remove to wire rack to cool completely.For the cream cheese layer:With a blender, whip cream cheese and powdered sugar until completely smooth. With a rubber spatula, fold in 1-1/2 cups of Cool Whip from the 12-ounce container until combined. Spread mixture onto cooled crust. Refrigerate while preparing the next layer.For the chocolate pudding layer:In a medium bowl, whisk pudding with milk for 2 minutes. Pudding will become more and more thick as you whisk. Spread pudding evenly over cream cheese layer.For the Cool Whip layer:Evenly spread remaining Cool Whip from the 12-ounce container over chocolate pudding layer. Sprinkle with shaved chocolate. (I use a vegetable peeler, running it down the sides of a chocolate bar.) Refrigerate for 4 to 6 hours or overnight before serving.This dessert can easily be made the day prior to serving. I actually prefer the overnight refrigeration, as it allows the dessert to chill thoroughly and firm up. Always serve this dessert chilled.

CHOCOLATE DELIGHT DESSERT

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• In a bowl, combine the graham cracker crumbs, granulated sugar, and the melted butter. Press into the bottom of a 9 x 13 x 2-inch pan.
• Bake for 10 minutes. Cool completely before assembling the layers.
• In a large bowl, beat the softened cream cheese with the confectioners' sugar until smooth. Stir in half of the whipped topping until well blended.
• Spread the mixture over the cooled crust.
• In another bowl, beat the pudding with the cold milk as directed on the package (but using only 3 cups of milk).
• Spread the pudding over the cream cheese layer.
• Top the dessert with the remaining whipped topping and spread to cover completely.
• If desired, sprinkle with chopped pecans or walnuts.
• Chill thoroughly before serving, about 2 hours.

CREAMY NO-BAKE CHOCOLATE PUDDING CHEESECAKE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add pudding, beating well after each addition. Gently stir in 1 cup COOL WHIP. Spoon into crust.
• Refrigerate 4 hours.
• Meanwhile, melt semi-sweet chocolate as directed on package, then brush a 2-inch wide strip onto a piece of parchment paper. Refrigerate until firm.
• Break chocolate into pieces. Top cheesecake with remaining COOL WHIP and chocolate pieces just before serving.

LAYERED BROWNIE PUDDING DESSERT RECIPE

Steps:

• Mix brownie mix according to directions and bake in 9x13 inch greased and floured pan.
• Mix cream cheese, powdered sugar and 1 container whipped topping. Spread cream cheese mixture on top of the cooled brownies.
• Blend puddings and milk together and carefully spread on top of the cream cheese mixture.
• Top with second container of whipped topping. Put chocolate shavings and chocolate syrup on top.
• Refrigerate until ready to serve (we also like to throw this in the freezer for a yummy summer dessert and it is sometimes easier to cut and serve when it's been in the freezer).

CHOCOLATE BREAD PUDDING WITH BOURBON-PECAN CARAMEL SAUCE

Steps:

• FOR SAUCE:
• Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
• FOR PUDDING:
• Preheat oven to 350°F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes.
• Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.
• Serve pudding warm or at room temperature with warm sauce.

CHOCOLATE MAJESTY PUDDING WITH PECAN CRUST

Steps:

• 1. First layer: mix and pat in 9 x 13 pan, flour, butter and pecans. Bake at 350 for 15 minutes until light brown. COOL
• 2. Second Layer: Mix and spread on cooled crust, cream cheese, sugar, 1 cup cool whip.
• 3. Third Layer: Mix milk and pudding. Pour over cream cheese and chill.
• 4. Top with remaining Cool whip

PECAN BARS WITH CHOCOLATE CRUST

Steps:

• 1. Preheat the oven to 350°. Lightly grease the bottom of a 13- × 9-inch baking dish. In food processor bowl, put the flour, sugar, cocoa, and cinnamon. Pulse 4 times to mix. Add the butter and pulse about 6 times until crumbly. Press dough firmly onto the bottom of the baking dish. Bake 12 minutes. 2. Meanwhile, in a medium bowl, mix together the sweetened condensed milk, egg, and vanilla. Stir in the nuts. Spread evenly over the baked crust. (Be careful of hot pan.) Bake 25 minutes or until the top looks caramel colored. Cool in the pan on a rack. Cut into bars.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.