Good Stuff Dessert (a chocolate pudding trifle) Recipe

click to rate
5 votes | 3570 views

Years ago a friend gave me this recipe saying it is as the name says, truly “Good Stuff.” Layers start with a pecan crust, then a cream cheese filling, chocolate pudding layer and a whip topping. As a dessert it’s a real “looker,” but the taste tells you this is one luscious “icebox” cake. The name doesn’t do this one justice ~ it’s way beyond ‘good stuff!’ I’d even borrow Buzz Lightyear’s mantra here, that this dessert is “....to infinity and beyond!” Another bonus is it can easily be made into a reduced calorie version by using reduced fat cream cheese, sugar-free pudding mixes, 1% or skim milk, and light or sugar-free whipped topping.

Prep time:
Cook time:
Servings: 18
Tags:

Ingredients

Cost per serving $1.11 view details
  • 1 cup chopped pecans
  • 1 ½ cups flour
  • 3/4 cup melted butter
  • 1 8-ounce cream cheese, softened
  • 1 cup powdered sugar
  • 12-ounce container frozen whipped topping, thawed and divided (such as Cool Whip)
  • 1 3.9-ounce box chocolate instant pudding (4 ½ cup serving size)
  • 1 3.4-ounce box vanilla instant pudding (4 ½ cup serving size)
  • 3 ½ cups cold milk
  • Optional toppings: shaved chocolate, chocolate non-pareils, toasted coconut, or finely chopped pecans

Directions

  1. Heat oven to 350 degrees F.
  2. Mix together pecans, flour and melted butter. Press evenly into a 9" x 13" baking pan or dish. Bake 20 minutes until lightly golden brown. Cool on wire rack to room temperature, then chill until ready to add cream cheese layer.
  3. Beat cream cheese with powdered sugar til well blended. Fold in 1 ½ cups of the whipped topping. Spread mixture onto cooled crust and refrigerate while preparing pudding filling.
  4. Combine chocolate and vanilla pudding mixes with cold milk in mixing bowl. Mix 2 minutes until well blended. Spread mixture evenly on top of cream cheese layer.
  5. Smooth enough of remaining whipped topping over top to make a layer about ½ inch thick.
  6. Refrigerate 4 hours or overnight before serving. Sprinkle servings with any of the optional toppings.

Toolbox

Add the recipe to which day?
« Today - Nov 26 »
Today - Nov 26
Nov 27 - Dec 03
December 4 - 10
December 11 - 17
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 123g
Recipe makes 18 servings
Calories 326  
Calories from Fat 196 60%
Total Fat 22.46g 28%
Saturated Fat 13.02g 52%
Trans Fat 0.0g  
Cholesterol 39mg 13%
Sodium 130mg 5%
Potassium 205mg 6%
Total Carbs 25.34g 7%
Dietary Fiber 1.9g 6%
Sugars 15.0g 10%
Protein 5.29g 8%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Reviews

  • Frosted Flaker
    Absolutely delicious. Smooth, creamy, and rich tasting (but not overbearingly rich). I can usually control my intake of desserts to just one serving, even tasty ones, but this is one that I found almost impossible to refrain from enjoying a second and third helping.
    I've cooked/tasted this recipe!
    • Shubhojyoti Bhattacharya
      Sounds delicious. I am on a low carb diet but I can't resist desserts like this .

      Comments

      • judee
        July 3, 2012
        What fabulous layers in that cake. It sounds like a perfect cake for company

        Leave a review or comment