Chocolate Layered Dessert

  • 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. Mix together flour and butter until crumbly texture is achieved. Add pecans to mixture;  mold dough into an un-greased 13 x 9 x 2-inch pan. Bake until lightly browned, usually 20 minutes and cool completely.
  3. Blend cream cheese and confectioners sugar with a mixer until creamy. Spoon in 3/4 cup whipped topping. Spread mixture on crust.
  4. Mix pudding mixes with milk, and prepare according to package directions. Add a splash of  vanilla. Spread pudding mixture over cream cheese layer. Spread the remaining 1 1/4 cup whipped topping over pudding layer. Refrigerate.

Recipe reprinted with permission from Eating Well Through Cancer (Holly Clegg, 2016). For more from Holly, follow along at her website, Trim & Terrific


Nutritional Info *per serving

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