Chocolate Craze

Welcome back to the All Things Southern kitchen. We’re making my Chocolate Craze dessert and it is all that and more!

• 1 cup flour
• 1 stick butter melted
• 1 cup pecans finely chopped
• 1 carton Cool Whip
• 1 cup confectioner’s sugar
• 1 (8 ounce) package cream cheese
• 1 (3 ounce) package instant chocolate pudding
• 1 (3 ounce) package instant vanilla pudding
• 3 cups milk
• 1 Hershey bar, frozen and grated

I’ve already got our crust cooling on the counter here. I mixed a cup of flour with a stick of melted butter and a cup of finely chopped pecans, pressed it in the bottom of a casserole dish and baked it for twenty minutes at 350 degrees.

Now, for our first layer, I’m gonna cream an eight ounce block of cream cheese with a cup of confectioner’s sugar. Then we’ll stir in a cup of Cool Whip and spread it over the cooled crust. For our second layer, we’ll mix a package of chocolate pudding, a package of vanilla pudding, and three cups cold milk. We’ll need to set it aside until it starts to thicken and then we’ll spread it over the cream cheese layer.

We’ll top the whole thing off with our remaining Cool Whip and finish by sprinkling with a grated frozen Hershey’s candy bar. That’s it! and then we’ll slide the whole thing in the fridge to chill for an hour or so. Enjoy!