Chocolate Layered Dessert

Holly Clegg
  • Yield: 16 servings


1cup all-purpose flour
7tablespoons margarine or butter
1/2cup chopped pecans
1-- (8-ounce) package reduced-fat cream cheese
2/3cup confectioners' sugar
2cups fat-free frozen whipped topping, thawed
1-- (4-serving) package instant vanilla pudding
1-- (4-serving) package instant chocolate pudding
3cups skim milk
1teaspoon vanilla extract


  1. Preheat oven 350F.
  2. With fork, mix together flour and butter until crumbly. Stir in pecans;  press into an ungreased 13 x 9 x 2-inch pan. Bake 20 minutes or until lightly browned. Let cool completely.
  3. In mixer, blend cream cheese and confectioners’ sugar until creamy. Fold in 3/4 cup whipped topping. Spread on top of first layer.
  4. Mix pudding mixes with milk, and prepare according to package directions. Add vanilla. Spread over cream cheese layer. Cover with remaining 1 1/4 cup whipped topping. Refrigerate.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).


Nutritional Info *per serving

  • Calories 207
  • Fat 8g
  • Saturated Fat 1g
  • Cholesterol 2mg
  • Sodium 333mg
  • Carbohydrate 29g
  • Fiber 1g
  • Protein 5g