Thanksgiving Sweet Tooth
Like most people from Small Town USA, I'm heading to my quiet hometown of Lansford, ND to inhale mass amounts of food in celebration of Turkey Day. Though my parents are both amazing cooks, I have to admit, Thanksgiving dinner is not my favorite holiday meal. I don't even care for pie. Which is a lot to say, coming from a girl who likes to eat. Basically, I load up on turkey and mashed potatoes and call it a day. However, I do enjoy baking, so when I'm feeling ambitious and hungry on a holiday, I love to make my mom's "Chocolate Cream Cheese Dessert."
I'm not sure I can even describe the deliciousness of this dessert. Imagine a buttery, crunchy crust, rich cheesecake, CHOCOLATE, and whipped topping all in one dessert. It's not like anyone is counting calories this weekend, anyway. So, why not indulge?
My mom was so kind as to let me share this recipe with you. I know you'll enjoy it as much as I do. CAUTION: If you have no self-control when it comes to your sweet tooth, you'll gobble a pan of this up yourself. Check out the instructions below.
1 stick butter (cold-to-room temperature)
1 C flour
1 C sugar
1 C chopped walnuts
12 oz Cool Whip
2 bricks cream cheese (8 oz each, room temperature)
1 tsp vanilla extract
2 C powdered sugar
2 boxes INSTANT chocolate pudding (3.4 oz each)
12 oz Cool Whip
- Set oven to 375F.
- In a medium bowl, combine butter, flour, and sugar with a dough blender. You kind of "chop" it, as this won't have to be smooth. Add walnuts when combined.
- Evenly distribute the mixture on the bottom of a 9X13 pan and bake for 15 minutes, or until crust is a light, golden brow. Note: make sure pan is non-stick and deep enough for layers.
- Remove crust from the oven. Use the dough blender to chop it up (while still in pan) and let cool. Keep crust evenly distributed.
- Now, for the cheesecake - In a large bowl, mix together Cool Whip and both bricks of cream cheese.
- When the mixture is smooth, mix in vanilla.
- Add powdered sugar a little at a time, and mix until everything is combined.
- When the crust is cool, use a spatula and "plop" the cheesecake on top of the crust. Smooth evenly over crust (be careful not to disrupt the crust underneath too much).
- Following the chocolate pie recipe on the instant pudding box, make the chocolate layer. Make sure all the chocolate powder is combined with the milk. Immediately pour the mixture on top of the cheesecake layer.
- Using the second container of Cool Whip, "plop" it on top of the pudding mixture layer and spread evenly.
- Top off with chopped walnuts to taste.
- Refrigerate (or stick it on the porch) until the chocolate layer is set up.
Chocolate Cream Cheese Dessert is always a hit for whatever occasion. I hope your family can enjoy a new recipe for the holidays. I would share a picture of the end result, but someone already cut into the dessert.