• Emily Tillmann

Layered French Silk Pudding Dessert

Updated: Sep 14

Made, Written & Photographed by the Creators of the Point

This dessert is perfect for those who love French Silk Pies but want to take the easy way out. It has the rich chocolate layer (made from pudding) and full of fluffy whipped cream. The cream cheese layer simply adds a very slight tangy-ness to the dessert that brings the heavy chocolate flavors down.


It looks like it would be heavy, but I'm sure you'll have room for a second piece.

 

Layered French Silk Pudding Dessert

makes 12-15 servings

Ingredients:

  • 1 cup flour

  • 1/2 cup cold butter cut into chunks

  • 1 cup chopped walnuts divided

  • 1 - 8oz cream cheese at room temperature

  • 1 cup powdered sugar

  • 2 - 8oz whipped topping thawed

  • 2 1/2 cups milk

  • 2 - 3.9oz instant chocolate pudding mix

  • 1 cup mini chocolate chips

Instructions:

  1. Preheat oven to 350F. Spray a 9x13 baking dish with non stick spray.

  2. In a medium bowl, add your 1 cup flour. Cut in your 1/2 cup cold butter using a fork or pastry cutter. Once crumbly, or when you pinch it a ball forms, add in 1/2 cup walnuts.

  3. Press your flour mixture evenly into the bottom of your prepared pan. Bake 12-15 minutes or until the crust is a light golden brown. Place on a wire rack to cool completely.

  4. With an electric mixer, beat your block of cream cheese and 1 cup powdered sugar until smooth. Remove the mixer and use a spatula to fold in one 8oz carton whipped topping. Spread evenly over your cooled crust.

  5. In a separate medium bowl, whisk together your 2 1/2 cup milk and 2 packets of pudding. Continue to whisk for 2 minutes. Gently spread over the cream cheese mixture, being careful to not disrupt the previous layer.

  6. Top with the other 8oz carton whipped topping. Sprinkle remaining walnuts and chocolate chips.

  7. Refrigerate for 5-6 hours or until completely chilled and set.

  8. Serve with optional chocolate syrup!

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Rate This Recipe

Rate UsEh, not too good.It was fine, I won't make again though.It was good, I might change a few things.I'm adding this to my recipe routine.This is my new go to recipe!Rate Us