Chocolate Danish Dessert

Variation: Crust can be made by using crushed Pecan Sandies cookies, thus eliminating the first step.



  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 cup butter
  • 1 cup nuts, chopped


  • 8 ounces cream cheese
  • 1 cup confectioners' sugar
  • 1 (8 ounce) container Cool Whip
  • 1 small box chocolate pudding mix
  • 1 cup nuts, finely chopped


  1. Crust: Mix flour, brown sugar and butter together as for pie dough.
  2. Add nuts.
  3. Press into bottom of a 13 x 9-inch cake pan.
  4. Bake for 15 minutes at 375 degrees F or until lightly browned.
  5. Cool, then crumble.
  6. Filling: Blend cream cheese, Cool Whip and sugar.
  7. Prepare pudding mix as directed on package.
  8. Cover bottom of cake pan with 1/2 the crumb mixture.
  9. Spread cream cheese mixture over crumbs.
  10. Spread pudding mixture over cream cheese mixture.
  11. Top with more Cool Whip if desired; then sprinkle nuts over top.
  12. Chill before serving.

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