Chocolate Delight Pressure Cooker Recipe You Gonna Love
A rich, layered chocolate pressure cooker dessert with creamy pudding, Cool Whip and buttery pecan crust that’s quick, easy, and irresistibly delicious.
Equipment
- 1 Mixing bowl Large
- 1 9x13 inch baking dish
- 1 Whisk or electric mixer
Ingredients
Main Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup melted butter
- 1 cup pecans finely chopped
- 1 (8 oz.) package cream cheese room temperature
- 1 cup confectioners' powdered sugar
- 1 cup thawed Cool Whip
- 1 package vanilla instant pudding 3.4 oz or 3.9 oz
- 1 package chocolate instant pudding 3.4 oz or 3.9 oz
- 3 cups whole milk
- remainder of thawed Cool Whip
- grated chocolate optional
Instructions
Instructions
- Preheat your oven to 350°F because the crust needs a crisp before the pressure cooking.
- Mix the flour, melted butter, and chopped pecans in a bowl until well combined.
- Press that mix into your 9x13-inch baking dish for the crust. Bake for 20 minutes or until lightly golden.
- While the crust cools, beat the cream cheese smooth using a spoon or mixer. Add powdered sugar and blend until well combined.
- Fold in 1 cup of Cool Whip gently and spread over the cooled crust evenly.
- Whisk together vanilla and chocolate pudding mixes with milk until thick.
- Spread pudding mix on top of cream cheese layer.
- Top with the remaining Cool Whip and smooth it out evenly.
- Chill the whole dish in the refrigerator for at least 2 hours.
- Optional: Sprinkle grated chocolate over the top before serving.
Notes
Let dessert chill at least 2 hours or overnight for firm layers. For easy cleanup, line pan with parchment.