Layered Chocolate Dessert


  • 1 1/2 sticks Parkay margarine (softened)
  • 1 1/2 cups chopped pecans
  • 1 1/2 cups flour
  • 8 oz. Philly cream cheese
  • 1 cup Domino's powdered sugar
  • 8 oz. thawed Cool Whip
  • 2 - 3.5 oz. boxes Jell-O instant chocolate pudding
  • 3 cups milk


In a bowl using a wooden spoon, mix Parkay, pecans, and flour. Pour this mixture into a greased 9 x 13 x 2 cake pan and level it with the spoon. Bake 30 minutes at 350 degrees. Remove from oven and cool completely.

In a mixer, beat cream cheese, powdered sugar, and half of the Cool Whip. Remove from mixer and spread cream cheese mixture over the cooled crust in the cake pan.

In the mixer again, beat chocolate pudding mix and the milk. Beat until smooth.

Pour the chocolate mixture on top of the cream cheese mixture. Add remaining Cool Whip to the top of the chocolate mixture.

Refrigerate overnight. Keep refrigerated.

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