Chocolate Truffle Cake
From Connie's Kitchen
1 cup flour
1/2 cup (1 stick) butter, softened
1 cup pecans, chopped
1 block (8 oz) cream cheese, softened
1 cup powdered sugar
1 container whipped topping, divided
1 package instant chocolate pudding
1 package instant vanilla pudding
3 cups milk
Preheat the oven to 325 degrees. Mix together the flour, butter, and pecans until a dough forms. Press to the bottom of a 9x13 baking dish. Bake for 25 minutes. Cool completely.
Beat together cream cheese and powdered sugar. Fold in 1 cup of whipped topping. Spread over cooled pecan crust.
Mix together chocolate and vanilla pudding mixes and milk. Allow to sit for 3-5 minutes, until thickened. Pour over cream cheese mixture.
Spread remaining whipped topping over the top. Refrigerate for at least 1 hour, until set. Serve cold.
My Notes:
This is a recipe that was given to me by one of my hosts while on away rotations when I was talking about what sort of dessert to bring to a potluck. I have no idea where the recipe is originally from. But it tastes amazing. As in, I couldn't stop myself from eating it. My friends went for seconds. And if you make it right, it looks really pretty when you're done. Ours didn't look so pretty since I was in a hurry making it and we ending up eating it before it was set. But whatever, it still tasted amazing and I'm not terribly picky about presentation.
My host suggested making this in a spring-form pan, because then you can pull off the sides easily and have your beautiful setting. The crust was really, really thick when I used the standard size springform, though, so I think using less crust or the 9x13 baking dish will be nicer. Or you can separate out the ingredients into individual ramikins. Whatever suits your fancy.
