Cool, Creamy Chocolate Dessert-Cooking Light - cooking recipe

Ingredients

Crust
1 1/4 cups all-purpose flour
1/4 cup powdered sugar
6 tablespoons butter, chilled and cut into small pieces
1/4 cup pecans, finely chopped and toasted
Filling
1 cup powdered sugar
1/2 cup cream cheese 1/3 less fat, softened
1/2 cup fat free cream cheese, softened
8 ounces frozen reduced-calorie whipped topping, thawed and divided
3 cups 1% low-fat milk
2 (4 ounce) boxes chocolate instant pudding
unsweetened cocoa (optional)

Preparation

Preheat oven to 325\u00b0.
Crust: Combine flour and powdered sugar in a food processor. Pulse 2 times or until combined.
Add butter and pulse 10 times or until it resembles coarse meal.
Stir in pecans then firmly press into the bottom of a 13x9\" pan coated with cooking spray. Bake for 20 minutes or until lightly browned.
Cool completely.
Filling: Place sugar and cream cheese in a medium bowl and beat with a mixer at medium speed until fluffy.
Fold in half of the whipped topping. Spread cream cheese mixture on the cooled crust. Cover loosely and refrigerate for 1 hour.
Combine pudding and milk in a large bowl. Cover and refrigerate for 1 hour.
Spread the pudding mixture over the cream cheese mixture.
Spread the remaining whipped topping over the pudding layer.
Cover and chill for 30 minutes.
Sprinkle with cocoa if desired.