Here’s another Pinterest find that I loved but ended up molding to my own tastes. The original name was Cool Creamy Light Chocolate Dessert, but that’s just too long to say. 😉 Plus, I don’t think it’s really all that “light” in terms of diet. But it is light-tasting, I suppose…great for a summer day. Or, even for a cold November day when used as a post-half-marathon treat. 🙂
The original recipe called for more of every ingredient, but my preferred pan to use for it is an 8×8 glass dish, and I just couldn’t fit it all in! So I lowered the ingredients by about a quarter to a third, and cut it into 8 fairly good-sized slices. At 8 points each, it’s still a bit “pricey,” but you might find that a half a piece is plenty to satisfy your sweet tooth, and that’s only 4 points!
In the shots above, you see a one-eighth slice of the dessert cut into two pieces. No matter how you slice it, it’s a pretty darn yummy dessert!
Light(ish) Chocolate Dessert
- 1 c Flour
- 1/4 c. Powdered Sugar
- 5 tbsp Light Butter (chilled, cut into small pieces)*
- 1/4 c. Pecans (chopped and toasted, if preferred)
- Cooking Spray
- 3/4 c. Powdered Sugar
- 1/2 c. Light Cream Cheese (softened)
- 8 oz Cool Whip (Light) (thawed and divided)
- 2 c. Milk
- 2 packages Instant Chocolate Pudding Mix (sugar free)
- 1 oz Unsweetened Cocoa Powder
- Combine flour and 1/4 cup powdered sugar in a food processor; pulse until combined.
- Add the butter; pulse until mixture resembles coarse meal. Stir in pecans.
- Spray a 9×13 baking pan with cooking spray, then press the flour/butter/pecan mixture firmly into the bottom. Bake at 325 for 20 minutes or until lightly browned; cool completely.
- Place 3/4 cup of powdered sugar and the cream cheese in a medium bowl. Beat with a mixer at medium speed until fluffy (or at least, mixed).
- Fold in half of the Cool Whip.
- Spread the cream cheese mixture on the cooled crust; cover loosely and refrigerate 1 hour.
- Meanwhile, combine the milk and pudding mixes in a large bowl; beat on medium speed for 2 minutes. Cover and refrigerate 1 hour or until set.
- Spread the pudding mixture over the cream cheese layer.
- Spread the remaining half of Cool Whip over the pudding layer; sprinkle with cocoa, if desired (and personally, I desire! ;)).
According to the original recipe, this can be made up to a day ahead and refrigerated; I’ve never tried this (Wait a day to eat it? Are you kidding me!?), but you’re supposed to be able to make it through step 5 above and then spread the final Cool Whip layer and dust with cocoa just before serving.
*You could use Brummel & Brown for this, but I think the chilled light butter from Land O’Lakes has better consistency for making the crust. And it’s not too point-heavy!