Misc Desserts

Chocolate Candy Bar Dessert

  • 2 cups Chocolate wafer crumbs
  • 1/2 cup Butter, melted
  • 8 ounces Cream cheese, softened
  • 1/4 cup Sugar
  • 4 cups Cool Whip, thawed
  • 1 cup Heath candy bars, chopped
  • 3 cups Milk, cold
  • 2 small packages Instant Chocolate pudding mix

    • COMBINE CRUMBS WITH BUTTER. PRESS FIRMLY ONTO BOTTOM OF 13x9-inch BAKING PAN. CHILL.

    MIX CREAM CHEESE AND SUGAR IN MEDIUM BOWL WITH ELECTRIC MIXER UNTIL SMOOTH. GENTLY STIR IN 1/2 OF THE WHIPPED TOPPING. SPREAD EVENLY OVER CRUST. SPRINKLE CHOPPED CANDY BARS OVER CREAM CHEESE LAYER.

    POUR MILK INTO LARGE BOWL. ADD PUDDING MIXES. BEAT WITH WIRE WHISK OR LOW SPEED ON ELECTRIC MIXER FOR 2 MINUTES. POUR OVER CHOPPED CANDY BAR LAYER. LET STAND 5 MINUTES OR UNTIL THICKENED.

    SPREAD REMAINING WHIPPED TOPPING OVER PUDDING LAYER.

    REFRIGERATE 2 HOURS OR UNTIL FIRM. GARNISH WITH ADDITIONAL CHOPPED CANDY BARS, IF DESIRED. CUT INTO SQUARES. STORE LEFTOVER DESSERT IN REFRIGERATOR.

    SERVES15-18 ****FOR EASIER CHOPPING OF CANDY BARS, LEAVE IN WRAPPER AND GENTLY BREAK WITH THE HANDLE OF A KNIFE.

    1 CUP CHOPPED CANDY BARS = ABOUT 5 BARS.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debbie Bloomquist of Largo, FL. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!