Layered Chocolate Pudding Dessert with Salted Pecan Crust
This Layered Chocolate Pudding Dessert with Salted Pecan Crust is an improved rendition of a retro dessert I grew up with. Let me show you how I make it!
Layered dessert recipes like this are loaded with memories for me: happy celebrations in church basements honoring soon-to-be brides and new babies. And when I browsed through my old community and church cookbooks from my home town in South Dakota, I found many different versions of this kind of sweet treat. But what I was yearning for most was a chocolate version that my mom and aunts have always made.
This Layered Chocolate Pudding Dessert with Salted Pecan Crust is my own little rendition of this retro pan of goodness, with big nods to the recipe cards from special people in my life.
This is a great make-the-day-beforehand kind of dessert, sure to put a smile on faces of those you love. You can find the recipe over on The Pioneer Woman’s website, where I am a regular contributor to Ree’s Food & Friends section. Click here to read the entire post and grab this new recipe. Enjoy!
Here are a few more chocolate pudding desserts you might like:
- Peanut Butter Fudge Truffle Brownie from How Sweet It Is
- Chocolate Pudding Dump Cake from Buns in my Oven
- Chocolate Thin Mint Mini Pie from foodiecrush
Ummm, salted pecan crust!! Sign me up :)
Love the flavors, looks absolutely awesome!
Oh, Brenda. I’d love to serve this for the Fourth of July. I think it would be a real crowd pleaser!
Ummm, this just looks so perfect, Brenda!!! I love everything about this!
Beautiful dessert. Pinned.
This is such a gorgeous dessert!
As good as the chocolate version is, you must try the butterscotch! It’s so good with that crust!
Omg, this looks SO delicious. I don’t even know how you sliced that pudding so perfectly. And salted pecan crust?! Yes please!!
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OK, I made this just as the recipe said….tasted fine, but couldn’t hardly cut the crust….so hard. I didn’t burn it either….I had to stab the crust multiple times, then hacksaw through it. But again, it WAS yummy.
So sorry to hear this Dell. I’ve made this recipe a number of times and have never experienced that. I would say that mine is always a very “medium” consistency, with a bit of crumble to it, and it cuts really nicely.