Description
This Four-Layer Chocolate Dessert Recipe has been lightened up with healthier ingredients but does not skimp out on taste. The texture is light and fluffy and is a crowd-pleasing dessert.
Ingredients
Scale
FIRST LAYER
- 1 stick of butter (approx 115 grams), softened
- 1 1/4 cup oat flour
- 1/2 cup pecans or walnuts, chopped
SECOND LAYER
- 18–20 oz Greek yogurt, strained this will become 15-17 oz
- 1 cup Cool Whip
- 3/4 cup Stevia in the Raw
- 1/2 cup Truvia Brown Sugar Blend
- 1/2 heaping tsp salt
THIRD LAYER
- 2 packets Instant Chocolate Pudding
- 3 cups Unsweetened Almond Milk
FORTH LAYER
- Cool Whip (the remaining tub of Cool Whip)
- Toppings of your choice
Instructions
FIRST LAYER:
- Preheat oven to 375 degrees Fahrenheit
- Soften butter
- Blend together all first layer ingredients (I just used a spoon)
- Press into the bottom of a 9X13 greased pan
- Bake for 10 minutes
- Set aside to cool (Very important! Allow the crust to completely cool before adding layer #2.)
SECOND LAYER
- Strain Greek yogurt for at least six hours using a cheesecloth (this will drain excess liquid and give it a cream cheese consistency)
- Mix all the ingredients from the second layer together and add on top of the first layer once it is cooled
THIRD LAYER
- Prepare chocolate pudding as listed on package (beat with manual or electric mixer)
- Let stand for 5 minutes
- Add on top of first two layers
FOURTH LAYER
- Add remaining Cool Whip and toppings of your choice
Notes
PLAN IN ADVANCE: Remember that you will need strain the Greek yogurt at least 6 hours
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American