Light(ish) Chocolate Dessert

      2 Comments on Light(ish) Chocolate Dessert

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



  1. Combine flour and 1/4 cup powdered sugar in a food processor; pulse until combined.
  2. Add the butter; pulse until mixture resembles coarse meal.  Stir in pecans.
  3. 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.



  1. 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).
  2. Fold in half of the Cool Whip.
  3. Spread the cream cheese mixture on the cooled crust; cover loosely and refrigerate 1 hour.
  4. 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.
  5. Spread the pudding mixture over the cream cheese layer.
  6. 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!

2 thoughts on “Light(ish) Chocolate Dessert

  1. Jenn

    “Wait a day to eat it?” I am with you, Steph. It does seem like 8pts is a lot though. Especially when I bumped my points down to 28. I will keep it in mind for a future party dish.


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