Nut Crust Delight
Source of Recipe
?
Recipe Introduction
I like to prepare this decadent dessert in a springform pan, to show off its four layers. However, this dessert usually is prepared in a rectangular glass baking dish, so don't run out and buy a springform pan if you don't have one. You can substitute lemon, vanilla, or buttercotch puddings. Substitute shelled roasted pistachios for the pecans and pistachio pudding for the chocolate and you'll have a lovely pistachio dessert. This chilled dessert is perfect for summer entertaining, and it can be made one day ahead.
List of Ingredients
1 1/2 sticks (12 tablespoons) butter or margarine, melted
1 1/2 cups flour
1 cup chopped pecans, divided
8 ounces cream cheese, softened
1 cup powdered sugar
1 8-ounce container nondairy whipped topping, divided
2 3-ounce packages instant chocolate pudding
3 cups skim milk
Recipe
Heat oven to 375 degrees. Combine melted butter or margarine, flour and 3/4-cup of the chopped pecans in a bowl. Mix well, then press into the bottom of a 10-inch springform pan with removable bottom, or in the bottom of a 9-by-13-inch glass baking dish. Bake for 20 minutes, until golden. Remove from oven and set aside to cool.
Combine cream cheese, powdered sugar and 1 cup of the nondairy whipped topping in a medium bowl. Spread over nut crust.
Combine instant pudding with skim milk and spread over cream cheese layer. Top with remaining nondairy whipped topping, sprinkle with remaining 1/4 cup of chopped pecans and refrigerate until ready to serve. If prepared in a springform pan with removable bottom, run a knife around the sides of the pan before unlatching the clamp and slicing into wedges.
Makes 10 servings
|
|
member logon
