Wednesday, July 16, 2008

Cool, Creamy Chocolate

I came across this recipe in my Cooking Light magazine. It was one of those 'let's try to cut some calories and fat out of this family favorite' recipes. I thought it looked like a fancier version of eclair cake, which I make pretty often. I made it on Saturday morning to take to a cookout later that afternoon down by the beach at Mike's boss' house. It was very light and perfectly chocolate. Unfortunately, I didn't get any pictures after it was sliced because it was too hard with everyone digging in. Click on the Cooking Light link below to see their 'perfect' picture.

Cool, Creamy Chocolate Dessert

1 1/4 cups all-purpose flour
1/4 cup powdered sugar
6 tablespoons chilled butter, cut into small pieces
1/4 cup finely chopped pecans, toasted
Cooking spray

1 cup powdered sugar
1/2 cup (4 oz) 1/3-less-fat cream cheese, softened
1/2 cup (4 oz) fat-free cream cheese, softened
1 (8 oz) carton frozen reduced-calorie whipped topping, thawed and divided
3 cups 1% low-fat milk
2 (3.9-oz) packages chocolate instant pudding mix
Unsweetened cocoa (optional)

1. Preheat oven to 325°.
2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.

1 comment:

Joelen said...

I love the eclair cake and this looks wonderful too! Thanks for sharing!