Cool Creamy Light Chocolate Dessert Recipe

Crust

Combine flour and sugar in a processor; pulse until combined

Add butter; pulse until mixture resembles corse meal

Stir in pecans

Frimly press into the bottom of a 9x13 baking pan sprayed with cooking spray

Bake at 325 for 20 minutes or until lightly browned; cool completely

Filling

Place I C of milk and cream cheese ina medium bowl, beat with mixer at medium until fluffy

Fold in half of the whipped topping

Spread cream cheese mixture on cooled crust; cover loosely and refrigerate I hour

Combine milk and pudding mix in a large bowl; beat on medium 2 minutes

Cover and refrigerate 1 hour or until set

Spread pudding mixture over cream cheese layer

Spread remaining half of whipped topping over pudding layer; sprinkle with cocoa, if desired

Can be made up to a day ahead and refrigerated; spread final whipped topping layer and dust with cocoa just before serving