Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cream cheese layer:
8 oz cream cheese, softened
1 cup powdered sugar
1 1/2 cups whipped topping (such as Cool Whip)
For the chocolate pudding layer:
1 package (3.4 oz) instant chocolate pudding mix
2 cups cold milk
For the topping:
1 cup whipped topping
2 tablespoons chocolate shavings or chocolate chips (optional, for garnish)
Instructions
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For the crust: Preheat the oven to 350°F (175°C).
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In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are well coated.
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Press the crumb mixture evenly into the bottom of a 9×13-inch baking dish to form a crust. Bake for 10–12 minutes, or until golden brown. Allow the crust to cool completely.
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For the cream cheese layer: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth. Fold in the whipped topping until well combined. Spread this mixture evenly over the cooled crust.
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For the chocolate pudding layer: In a medium bowl, whisk together the instant chocolate pudding mix and cold milk for 2 minutes, or until it thickens. Spread the pudding evenly over the cream cheese layer.
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For the topping: Spread the remaining whipped topping evenly over the pudding layer.
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Garnish with chocolate shavings or chocolate chips, if desired.
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Refrigerate the dessert for at least 4 hours, or overnight, to allow it to set properly before serving.
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Slice, serve, and enjoy the rich, layered chocolate delight!