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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This rich dessert with light creamy layers looks impressive but comes together in no time, shares Gail Moineau, Murphy, North Carolina. Ingredients:
1 cup (6 ounces) semisweet chocolate chips |
1/3 cup heavy whipping cream |
1 tablespoon light corn syrup |
1/2 teaspoon vanilla extract |
dash salt |
1 graham cracker crust (10 inches) |
1 cup chopped pecans |
4 ounces cream cheese, softened |
1-1/2 cups milk |
2 tablespoons brewed coffee |
2 packages (3.4 ounces each) instant vanilla pudding mix |
2 tablespoons instant coffee granules |
1 carton (8 ounces) frozen whipped topping, thawed, divided |
Directions:
1. In a saucepan, melt chocolate chips, cream, corn syrup, vanilla and salt over low heat; stir until smooth. Spoon into the crust. Sprinkle with pecans.
2. In a large bowl, beat cream cheese until smooth. Gradually add milk and brewed coffee; mix well. Add pudding mixes and instant coffee; beat until smooth. Fold in 1-1/2 cups whipped topping. Spoon over pecans. Spread remaining whipped topping over filling. Refrigerate for at least 3 hours before serving. Yield: 6-8 servings.
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