Ingredients
Scale
First Layer:
- 2 cups graham cracker crumbs
- 2 tablespoons white sugar
- 1/2 cup salted butter, melted
Second Layer:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 oz. frozen whipped topping, thawed
Third Layer:
- 5.9 ounce package chocolate instant pudding
- 3 cups milk, cold
- 1 teaspoon vanilla
Fourth Layer:
- 2 cups heavy whipping cream
- 1/4 cup white sugar
- 1 teaspoon vanilla
Garnish
- Hershey’s chocolate bar
Instructions
- Preheat the oven to 350 degrees F
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until well-combined. Add another 1-2 tablespoons of butter if it’s not sticking together.
- Press the mixture in the bottom of a 9 x 13 baking dish
- Bake for 10 minutes on 350 degrees. Remove and cool completely when finished.
- While the crust is baking, beat the softened cream cheese, and powdered sugar together until smooth with a stand mixer or hand mixer.
- Fold in 8 ounces of frozen whipped topping until blended together well, set aside
- In another medium bowl, combine chocolate pudding powder, 3 cups of cold milk and vanilla
- Beat with a hand mixer for 2 minutes until the chocolate pudding thickens, set aside
- In another medium bowl, combine heavy whipping cream, 1/4 cup of white sugar and 1 teaspoon of vanilla and beat with a hand mixer for 2-3 minutes, until stiff peaks form.
- Once the crust has cooled, gently cover the crust with the cream cheese layer.
- Then add the pudding layer on top of the cream cheese layer.
- Finally, add the whipped cream layer on top of the pudding layer.
- Make chocolate swirls with the Hershey’s bar and a vegetable peeler. Then sprinkle over the top of the dessert.
- Cover and chill for 2 hours in the fridge, then slice and serve.
Notes
- If cream cheese isn’t softened at room temperature for 1-2 hours, the second layer will be lumpy.