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–+ servings

Lush Dessert

Sheila
This decadent dessert starts with a cookie crust topped with three creamy layers: a decadent cheesecake layer, a rich dark chocolate layer, whipped topping, and a sprinkle of toasted almonds. Light, luxurious, and irresistible, this dessert is sure to become a favorite!
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Prep Time 30 minutes
Cook Time 15 minutes
refrigerate for minimum of 2 hours 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American, Dessert
Servings 12 servings
Calories 693 kcal

Equipment

  • 1 9x13 inch cake pan

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1/4 cup powdered sugar
  • 3/4 cups ground almonds
  • 1/4 tsp salt
  • 1 cup butter

Cream Cheese Filling

  • 8 ounces brick of cream cheese
  • 1 cup powdered sugar
  • 1/2 cup heavy whipping cream

Chocolate Pudding Filling

  • 2 boxes 5.9 oz instant chocolate pudding mix
  • 4 cups milk

Whipped Topping

  • 1 1/2 cups heaving whipping cream
  • 1 tbsp sugar
  • 1/2 tsp vanilla
  • 1/2 cup slivered almonds garnish

Instructions
 

preheat oven to 350°

  • Pulse 3/4 cup of whole almonds in a food processor until they become a fine powder.
  • Add flour, ground almonds, powdered sugar, salt, and butter together in mixing bowl mix until a combine. Dough should be crumbly but stick together if pinched in a ball.
  • Pour cookie crust into a 9x13 cake pan. Press cookie dough into an even layer over the bottom of the pan, getting it into every corner. Place in preheated oven and bake for 15 minute. Remove and set aside to cool.

Cheesecake filling

  • Add cream cheese, powdered sugar to mixing bowl mix with the whisk attachment, gradually adding in the heavy whipping cream. Whisk until light and fluffy.
  • When crust is cool smooth cream cheese layer over the crust.

Chocolate pudding layer

  • Add two large boxes of instant chocolate pudding mix to a bowl with 4 cups of cold milk and whip until smooth.
  • Smooth chocolate pudding in an even layer over the cheesecake layer.

Whipped topping layer

  • Add heavy whipping cream, sugar, and vanilla to bowl and whip using the whisk attachment. Whip until there are soft peaks. Spread whipped cream over top of the pudding layer. Cover and refriderate.
  • Garnish: If you want you can garnish with toasted almonds, strawberry slices, a mint leaf is always pretty.

Notes

This can be made nut free.  Leave almonds out of the crust and increase flour by 3/4 cup.  

Nutrition

Serving: 1pieceCalories: 693kcalCarbohydrates: 65gProtein: 11gFat: 45gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 108mgSodium: 757mgPotassium: 342mgFiber: 3gSugar: 38gVitamin A: 146IUVitamin C: 0.1mgCalcium: 169mgIron: 3mg
Keyword almond cookie crust, almonds, cheesecake, chocolate, dessert, heavy whipping cream
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