My Grandma’s chocolatè ribbon dèssèrt is a nèar no-bakè dèssèrt that is also vèry simplè to makè. This trièd and truè is rich, crèamy and chocolatèy too!
INGRèDIèNTS
- CRUST
- 1 Cup Flour
- 1/2 Cups Ground or vèry finèly choppèd Pècans
- 1/2 Cup Buttèr
- CRèAM CHèèSè LAYèR
- 8 Ouncès Crèam Chèèsè (softènèd)
- 1 Cup Sugar
- 1 Cup Cool Whip
- CHOCOLATè LAYèR
- 2 1/2 Cups Milk
- 1 (3.9 oz) pkg. Instant Chocolatè Pudding
- 1 (3.9 oz) pkg. Instant Vanilla Pudding
- TOP LAYèR
- 8 oz. Tub Cool Whip
- 1 Chocolatè Bar
INSTRUCTIONS
CRUST
- Prèhèat thè ovèn to 350 dègrèès and lightly spray a 9×13 pan with non-stick cooking spray.
- In a food procèssor, pulsè thè flour, pècans, and buttèr togèthèr until wèll combinèd. Or usè a fork and mix thèsè ingrèdiènts until wèll combinèd.
- Sprinklè èvènly in thè prèparèd 9×13 pan. Pack down with you fingèrs and bakè at 350 for 17 minutès. Cool complètèly bèforè procèèding.
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Full Recipe >> mindeescookingobsession.com
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