CHOCOLATE SWIRL DELIGHT
Recipe courtesy of Lynne Bargar in the September/October 2007 issue of Simple and Delicious Magazine.
Provided by Juenessa
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Cut each cake roll into eight slices; set aside any chocolate coating that separates from rolls for garnish.
- Line a 9-inch springform pan with cake slices so that the swirl of cream and chocolate is on it's side and can be seen when you take the springform pan off, completely covering the bottom and sides.
- In a small bowl, whisk milk and pudding mixes for 2 minutes.
- Let stand for 2 minutes or until soft-set.
- Pour over cake.
- Spread with whipped topping; sprinkle with any reserved chocolate coating.
- Cover and refrigerate for at least 2 hours before serving.
- **Cook time does not include refrigeration time of two hours.
Nutrition Facts : Calories 134.6, Fat 4.7, SaturatedFat 2.9, Cholesterol 15.6, Sodium 107.1, Carbohydrate 20.7, Fiber 0.8, Sugar 8.9, Protein 2.6
CHOCOLATE DELIGHT
Make and share this Chocolate Delight recipe from Food.com.
Provided by Kilalaflames
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
- Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
- Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
- (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).
VANILLA AND CHOCOLATE DELIGHT
This makes a delicious dessert that is layers of pecans, cream cheese, and vanilla and chocolate pudding.
Provided by Honda
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 45m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
- In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
- In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 34 g, Cholesterol 31.6 mg, Fat 22.6 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 13.1 g, Sodium 263.5 mg, Sugar 25.1 g
CHOCOLATE DELIGHT
This layered desert is rich and delicious. It is a real crowd pleaser. I like to use "light" cream cheese and whipped topping to cut down on the calories slightly.
Provided by Kimberly D.
Categories Dessert
Time 35m
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- Combine margerine, flour and pecans.
- Press into 13x9in.
- pan.
- Bake@ 375 for 15 min.
- Cool.
- Combine cheese, sugar, and 1 1/2 c.
- whipped topping.
- Blend and spread over crust.
- Chill.
- Combine pudding mixes and milk.
- Beat two min.
- at med.
- speed.
- Spread over cream cheese layer.
- Spread remaining whipped topping over pudding layer.
- Garnish with pecans and choc.
- (opt.) Refrigerate.
- Note: I like to make sure I always garnish with the pecans, especially when I make this dish for a pot luck, since there are nuts in the crust, people with allergies to nuts will avoid it if they see them on the top.
Nutrition Facts : Calories 329.2, Fat 20.4, SaturatedFat 6.5, Cholesterol 23.5, Sodium 364.2, Carbohydrate 32.6, Fiber 1.3, Sugar 14.9, Protein 4.9
CHOCOLATE ECLAIR DELIGHT
It's amazing how the layers of this eclair torte soften overnight into a cake-like texture. Just before serving dessert, I like to dust the top with cocoa. -Agnes Ward, Stratford, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large heavy saucepan, combine the first five ingredients. Gradually whisk in evaporated milk and milk until smooth. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; cook and stir 2 minutes longer or until thickened. , Remove from the heat. Stir a small amount of hot filling into egg substitute; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Press plastic wrap onto surface of filling; cover and refrigerate until cooled. , Meanwhile, in a small bowl, combine whipped topping and 1 tablespoon cocoa; set aside. Arrange half the crackers in a 9-in. square pan coated with cooking spray. Layer half of the filling and topping over the crackers. Repeat layers. Cover and refrigerate overnight. Just before serving, sprinkle with remaining cocoa.
Nutrition Facts : Calories 209 calories, Fat 4g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 213mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE DELIGHT
This is sort of like an upside down chocolate cream pie! But it's just as good, maybe even better. Chilling time not included in times.
Provided by Nana Lee
Categories Bar Cookie
Time 30m
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Crust:.
- Oven at 375ºF.
- Press mixed ingredients onto the bottom of a 13x9 baking pan.
- Bake for 15 minutes, let cool completely.
- 1st Layer:
- Mix cream cheese, confectioners sugar, and cool whip.
- Pour on cooled crust.
- 2nd Layer:
- Mix chocolate instant pudding, vanilla instant pudding, and milk.
- Combine with a mixer until mixture becomes thick.
- Pour on top of cream cheese mixture.
- Top with Cool whip.
- Chill in refrigerator until ready to serve.
Nutrition Facts : Calories 332.5, Fat 21.2, SaturatedFat 9.5, Cholesterol 37.2, Sodium 433, Carbohydrate 32.4, Fiber 1.5, Sugar 17.8, Protein 4.9
MELT IN YOUR MOUTH CHOCOLATE DELIGHT
This is just like its name--it is truly a delight to eat. Making it is really simple, and it doesn't last long once it starts to get eaten.
Provided by southern chef in lo
Categories Dessert
Time 20m
Yield 1 9x11 inch pan
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Start with the crust: Mix the pecans and flour together. Melt butter; add to mixture and stir until moist.
- Press into a deep ungreased 9x11 inch pan--crust should be thin.
- Bake until lightly brown; cool completely.
- Blend the cream cheese and Cool Whip together until smooth. Add sugar slowly until mixed well (make sure the Cool Whip is defrosted and the cream cheese is at room temperature before starting). Spoon filling into crust and let sit in the refrigerator while you mix the pudding.
- Mix the 2 boxes of pudding with the milk. When the pudding is thickened, add it to the top of the cream cheese mixture. Let set in the refrigerator.
- Next spread the last tub of Cool Whip on top of the pudding, being careful not to mix with the pudding.
- Top with chopped pecans.
Nutrition Facts : Calories 8980.5, Fat 582.5, SaturatedFat 298.4, Cholesterol 635.6, Sodium 7909.8, Carbohydrate 870.1, Fiber 31.3, Sugar 574.6, Protein 111.5
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