Creamy Chocolate Dream Dessert Recipes

Steps:

• 1. Prepare bottom layer Mix the softened butter with the flour and chopped walnuts. Press mixture evenly on the bottom of a lightly sprayed 9X13 glass pan. Bake until slightly browned on edges; Approximately 13 to 15 minutes. Remove from oven and completely cool.
• 2. Second Layer Beat the softened cream cheese with 1 cup powdered sugar.Whip until fluffy. Fold in about 1/3 of the cool whip into the cream cheese mixture. Spread onto the cooled bottom layer .
• 3. Prepare the pudding/ pie mixes with the milk and beat until thick. Spread over the Cream cheese layer. Spread the rest of the cool whip over all and sprinkle with the crushed candy bars. Cool completely before serving. This is a good one to prepare the day before. Just gets better.

Steps:

• In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13x9-in. baking pan. , Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust., Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving.

Steps:

• Chill a 9-inch loaf pan or glass container in the freezer.
• Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip until stiff. Fold in the condensed milk. Divide the mixture between 2 large bowls.
• To one of the bowls, add the cocoa powder, melted semisweet chocolate and chocolate chips, then fold into the whipped cream.
• To the second bowl of whipped cream, add the melted white chocolate and chopped white chocolate, then fold in.
• Layer the different cream bases into the chilled loaf pan a couple spoonfuls at a time. (There is no rhyme or reason when layering; you want it to be imperfect.) Once all of the base has been added to the pan, swirl the two using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight.
• When ready to serve, scoop into individual glasses and top with additional sprinkles.

Steps:

• In a bowl, cut butter into cake mix until crumbly.
• Add egg and mix well.
• Press cake mixture into a greased 9-in.x13-in.x2-in. baking dish.
• Bake at 350 degrees for 15-18 minutes or until set. Cool completely on a wire rack.
• In a small mixing bowl, beat cream cheese and confectioners sugar until smooth. Fold in 1 cup of the stabilized whipped cream.
• Carefully spread mixture over the cake crust and refrigerate.
• In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until slightly thickened.
• Spread over the cream cheese layer.
• Top with the remaining whipped cream and refrigerate for 2 hours before cutting. Garnish with chocolate curls if desired.

Steps:

• • In a bowl, combine the flour and pecans; cut in butter until mixture resembles fine crumbs. Press into a 13-in. x 9-in. baking pan. • Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. Place the cream cheese, sugar and half the whipped topping in a large bowl; beat until smooth. Spread over crust. • Whisk pudding mixes and milk for 2 minutes or until soft-set. Spread over cream cheese mixture; chill until firm. Spread with remaining whipped topping, then sprinkle with grated chocolate. Refrigerate until serving

Steps:

• Mix and spread first layer in 9x13-inch pan (you will need to press down with fork to cover bottom of pan). Bake at 350 degrees F for 20 minutes. Cool crust.
• Beat second layer until fudgy and spread on first layer.
• Mix third layer until fudgy and thick. Spread third layer on second layer.
• Spread fourth layer on third layer.
• Serve in squares.