Ashleys Four Layered Chocolate Dessert Recipes

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

Steps:

• Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Stir in pecans. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake until lightly browned, 15-20 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust., In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Gently spread over cream cheese layer. Top with whipped cream; sprinkle with almonds. Refrigerate until cold.

Steps:

• Crust Layer- Mix crust ingredients, press into 13x9" baking dish, and bake 25 minutes at 325 degrees.
• Cream Cheese Layer- Mix ingredients and spread over COOLED crust.
• Pudding Layer- Mix ingredients, spread over cream cheese layer.
• Cover dessert and put in refrigerator to set.
• Topping Layer- Once dessert has set, spread top with Cool Whip, nuts, and grated chocolate bar.

Steps:

• Layer 1: soften margarine. Mix with flour, add pecans. Put into 9 x 13 baking pan and bake at 350 degrees for 20 minutes. Remove and cool completely.
• Layer 2: Mix powdered sugar with cream cheese, add 1 cup of cool whip, and spread on crust.
• Layer 3: Mix instant pudding with milk. Follow pkg directions and spread over layers.
• Layer 4: Top the 3 layers with remaining Cool Whip. Garnish with shaved chocolate bar and top with cherries and chopped nuts.

Steps:

• 1. Preheat oven to 350 degrees. Prepare a glass 8 x 8 x 2 inch square dish/pan with nonstick cooking spray.
• 2. Make the first layer: In small saucepan, melt the butter. Stir in the flour until well blended. Stir in the pecans. Scrape the mixture into prepared baking dish/pan and press evenly over the bottom of the dish/pan. (Hint: it will look like a shortbread crust). Bake in a 350 degree oven until lightly browned, about 20 minutes. Oven temperatures vary so keep an eye it so that you don't over brown it. Transfer the dish/pan to a wire rack to cool.
• 3. While crust is cooling, prepare chocolate layer, which is the third layer: In a medium saucepan, whisk the sugar, cocoa powder, flour, cornstarch and salt. Whisk in the egg yolks and milk until well blended and smooth. Cook, stirring over medium heat until thickened and boiling, 6 to 8 minutes. Stir in the butter & vanilla. Scrape mixture into a bowl. Place a piece of waxed paper directly on the surface of the mixture, and let cool, about 30 minutes.
• 4. Make the second layer: In a medium bowl, with an electric mixer on medium speed, beat the cream, if using, until stiff peaks form. In another bowl, beat together the cream cheese and confectioners' sugar until smooth. Add the whipped cream or nondairy whipped topping and, at low speed, beat just until blended. Spread over the cooled first layer in the baking dish/pan.
• 5. To form the third layer: Spread the chocolate mixture over the cream cheese layer. Place a piece of waxed paper directly on the surface of the mixture and refrigerate for at least 3 hours until firm and chilled or overnight. (I do it overnight). You can make this recipe up to this point a day ahead.
• 6. Make the fourth layer: Take glass dish/pan from the refrigerator and remove the waxed paper from the top. In a medium bowl, with an electric mixer at medium speed, beat the heavy cream (if using) until stiff peaks form. Spread the top with the whipped cream or the nondairy whipped topping. Sprinkle with pecans and serve or refrigerate until ready to serve. Enjoy!