Seems like I saw a chocolate dessert of some sort that listed chocolate pudding, cream cheese and cool whip. I'm really craving this now!
could it have been the Chocolate-Eclair Icebox Dessert?
22-1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1-1/2 cups sifted powdered sugar
Estimated Total Time: 45 minutes
Arrange 7-1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7-1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7-1/2 graham cracker sheets.
Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.
YIELD: 18 servings
calories: 234 carbohydrates: 41.5 g cholesterol: 3 mg fat: 5.8 g sodium: 352 mg protein: 5.4 g calcium: 105 mg iron: 1 mg fiber: 0.8 g
Hopefully this recipe will help you with your craving.
10 MINUTE GERMAN SWEET CHOCOLATE CREAM PIE
1 package (4 oz.) BAKER’S GERMAN’S® Sweet Chocolate (I’ve used bittersweet also, when the German’s was not available)
1/3 cup milk
2 tablespoons sugar(you may want to increase this if using bittersweet)
1 package (3 oz.) cream cheese, softened
3 1/2 cups or 1 container BIRDS EYE® COOL WHIP® Non-Dairy Whipped Topping, thawed
1 8-inch graham cracker crumb crust(or chocolate cookie crumb crust)
Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Smooth into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in the freezer.
NOTE: I’ve used this as a base for many variations. For example:
TURTLES PIE: I’ve layered chocolate fudge sauce and caramel sauce (use your favourite ice cream topping) and some chopped pecans, in between two layers of the filling, then topped with a layer of the fudge sauce, drizzled with caramel sauce and garnished with rosettes of real whipped cream topped with a sprinkling of chopped pecans over all. Eaten slightly frozen this version is just like a heavenly BaskinRobins ice cream pie. ;-).
BANANA SPLIT PIE: Layer with: thin layer of filling, layer of thinly sliced ripe banana, drizzle some chocolate sauce over, thin layer of filling, thin layer of macerated strawberries(drained), thin layer of filling, thin layer of crushed pineapple drained well, thin layer of filling to cover. Top with rosettes of whipped cream, sprinkled with nuts and drizzled with chocolate sauce. Top each rosette of cream with a stemmed maraschino cherry. Freeze till slightly firm but not frozen through. (Chocolate or graham crust work equally well).
CHOCOLATE-MINT PIE: Add 1/2 teaspoon peppermint extract to the chocolate mixture. Put half in a chocolate crust, top with shaved After-Eight chocolate-mint bars. Top with the remaining mixture. Decorate with rosettes of whipped cream and sprinkle the whipped cream with more shaved After-Eight and a drizzling of chocolate sauce. Enjoy! :-)
Here is one of our family's favorite desserts:
No Name Dessert
Crust 11 x13" pyrex dish
2 sticks of butter
2 cups of flour
1/2 cup of pecans
Mix till crumbly. Bake at 350 for 15 min. cool
1 lrg.block of cream cheese-soft
1 cup powder sugar
1 cup of cool whip
Mix and spread on crust.
3 small instant choclate puddings
3 cups of milk
1 cup of cool whip.
Mix pudding, Fold in cool whip. Spread over cream cheese mixture.
Top with cool whip.
I usually buy 1 lrg. and 1 sml. cool whip containers to make this dessert.
I think this is it from www.readycrust.com
It's usually printed on the pie crust package.
I just realized there is no cream cheese there, but you may find more recipes here: http://www.readycrust.com/page/recipes/allrecipe.asp
Chocolate Triple Layer Pie
Prep Time: 15 minutes , Chilling Time: 4 hours
1 READY CRUST® Graham Cracker Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size) chocolate flavor instant pudding & pie filling
1 tub (8 oz.) Frozen non-dairy whipped topping, thawed, divided
1. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will be thick.)
2. Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding. Spread over pudding in crust.
3. Top with remaining whipped topping. Refrigerate 4 hours until set.
Aha, I think this is it:
Double Layer Chocolate Pie
Prep Time: 15 minutes
Chilling Time: 4 hours.
1 READY CRUST® Chocolate Pie Crust (6 oz.)
4 oz. cream cheese, softened
1 Tbsp. sugar
1 Tbsp. cold milk
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
2 cups cold milk
2 pkgs. (4-serving size) chocolate flavor instant pudding & pie filling
1. Mix cream cheese, sugar, and 1 Tbsp. milk with wire whisk until smooth. Gently stir in 1-1/2 cups whipped topping. Spread on bottom of crust.
2. In a second bowl, pour remaining milk and stir in pudding mix until well blended. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spread over cream cheese layer.
3. Refrigerate 4 hours.
Chocolate Pie Delight
servings | 8
estimated POINTS per serving | 5
course | Desserts
1 8 oz. pack of 1/3 fat cream cheese
1 box sugar free chocolate instant pudding
1 1/2 cups fat free milk
1 container Cool Whip Free
Reduced Fat Graham Cracker Crust
Mix 1/2 cup milk and 8 oz. cream cheese until smooth.
Blend 1 cup milk and pudding together
add to cream cheese mixture and fold in container of cool whip.
Pour mixture into crust.
Refridgerate for 4 hours and serve.
Made this with a stand mixer and it was very easy. I calculated this as 5 points for 1/8 of the pie, which is a pretty big piece. It's really good with ff choc. syrup drizzled over it. 6 points if you have 1/6 of the pie.
Thanks for posting these ideas and recipes!
I'll try TerriS's recipe.
Lorideanb, I used to make that dessert all of the time. And you know,I don't think we had a name for it either!
I finally got around to making TerriS's recipe.
It was so very good and extremely light - you know - it was actually one of those "I gotta lick the bowl" recipes. I'm just glad nobody was home to watch me! LOL
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