Chocolate Supreme

Submitted by KlynnPadilla

"Cool, creamy layers over a buttery crust laced with pecans. One of our family favorites. I guessed on the amount of Cool Whip - you need two cups plus enough for the top layer. Cook time includes one hour of chilling."

 

• Ready In: 1hr 25mins
• Ingredients: 10
• Serves: 8-12

ingredients

• 1 1⁄2 cups flour
• 1⁄2 cup butter, softened
• 1 tablespoon butter, softened
• 1⁄2 cup chopped pecans, lightly toasted, plus more
• chopped pecans, for garnishing if desired (optional)
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 16 ounces Cool Whip (thawed)
• 3 (4 ounce) packages instant chocolate pudding mix
• 4 1⁄2 - 5 cups milk

directions

1. Mix together flour, butter and pecans until well combined; press into the bottom of a lightly greased 9x13 baking dish. Bake at 375 for 10 - 12 minutes, until golden. Remove from oven and let cool.
2. Beat cream cheese and powdered sugar until smooth. Fold in 2 cups Cool Whip. Spread over crust and chill for about 1 hour.
3. Mix the pudding mixes and milk; beat until thick. Spread over cream cheese layer. Top with another layer of Cool Whip, and pecans if desired. Keep covered in refrigerator.

Reviews

[Judy M.]

I have made this for years at Christmas, I do it a little different. I always double the recipe or there is never enough. When adding the milk I use half whole milk and half evaporated milk. I also had a bit of a problem with the pecan's for the first time. My daughter's fiance is allergic to them At first I thought of using a graham cracker crust, but that just didn't seem appealing. So I replaced the pecans with walnuts. Just make sure they are chopped well. Everyone liked it just as well. Also I have always used fat free pudding, cream cheese, and the whipped topping. No one has ever been able to tell any difference.