Cool, Creamy Chocolate Dessert

Ingredients

• 6 tablespoons butter chilled cut into small pieces
• 4 ounces cream cheese fat-free softened
• 5.5 ounces flour all-purpose
• 7.8 ounce chocolate pudding 
• 3 cups milk 1% low-fat
• 0.3 cup pecans toasted finely chopped
• 0.3 cup powdered sugar 
• 1 cup powdered sugar 
• 8 ounce non-dairy whipped topping frozen divided thawed reduced-calorie

Equipment

• food processor
• bowl
• oven
• knife
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 32
2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined.
4. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9inch baking pan coated with cooking spray.
5. Bake at 325 for 20 minutes or until crust is lightly browned. Cool completely.
6. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping.
7. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
8. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set.
9. Spread the pudding mixture over cream cheese layer.
10. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes.
11. Sprinkle with cocoa, if desired.
12. Cut into 15 pieces.