Chocolate Layer Dessert

Delicious layered jiggly nonsense that doesn’t take as many dishes as expected to make!

Ingredients:

Layer 1:

  • 8 tablespoons unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 cup Cocoa Pebbles (or Cocoa Krispies – I think I might use them if I did this again, they’re maybe slightly better flavored?)

Layer 2:

  • 1 8 ounce block cream cheese, room temperature
  • 1 cup powdered sugar
  • 8 ounces Cool Whip

Layer 3:

  • 2 3.4 boxes chocolate pudding mix
  • 3 cups cold milk

Layer 4:

  • 8 ounces Cool Whip
  • 1 cup Cocoa Pebbles

Preheat oven to 350 degrees. Grease a 9×13″ pan and set aside.

In a large bowl, combine the ingredients for layer 1 and mix together until crumbly, then press into the bottom of the prepared pan. Bake 10-12 minutes, until slightly golden, then set aside to cool.

In a large bowl, use a mixer to beat together the layer 2 ingredients until smooth. (It’ll get much smoother if you actually let your cream cheese come to room temp!) Spread evenly over the crust.

In a large bowl (I used the same as from the crust) whisk together the pudding mix and milk until it starts to thicken. Spread the chocolate pudding over the first Cool Whip layer.

Top with the remaining Cool Whip, then sprinkle the remaining Cocoa Pebbles over the top. refrigerate for at least 1 hour to help set.

Cocoa Pebbles Layered Dessert

Adapted from The Country Cook.

Layer 1:

  • 8 tablespoons unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 cup Cocoa Pebbles

Layer 2:

  • 1 8 ounce block cream cheese, room temperature
  • 1 cup powdered sugar
  • 8 ounces Cool Whip

Layer 3:

  • 2 3.4 boxes chocolate pudding mix
  • 3 cups cold milk

Layer 4:

  • 8 ounces Cool Whip
  • 1 cup Cocoa Pebbles

Preheat oven to 350 degrees. Grease a 9×13″ pan and set aside.

In a large bowl, combine the ingredients for layer 1 and mix together until crumbly, then press into the bottom of the prepared pan. Bake 10-12 minutes, until slightly golden, then set aside to cool.

In a large bowl, use a mixer to beat together the layer 2 ingredients until smooth. Spread evenly over the crust.

In a large bowl, whisk together the pudding mix and milk until it starts to thicken. Spread the chocolate pudding over the first Cool Whip layer.

Top with the remaining Cool Whip, then sprinkle the remaining Cocoa Pebbles over the top. refrigerate for at least 1 hour to help set.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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