This is a delicious dessert, that looks lavish, but is quick to put together, and perfect for a warm summer day.

Chocolate Yum Delight

Crust:
5 cups Rice Chex cereal
1/2 cup packed brown sugar
6 tbsp. butter, melted

Butter bottom of a 9 x 13 inch pan. Crush cereal to make 2 cups. Combine with brown sugar and add butter; mix in well. Press evenly into bottom of pan. Bake at 325º for 10 minutes. Cool thoroughly.

Cheese Filling:
1 pkg. (8 oz.) cream cheese, softened
1 tub (8 oz.) frozen topping, thawed
1/2 cup powdered sugar

Cream together well the cream cheese and powdered sugar and mix in whipped topping (a wire whip works well). Spread evenly over cooled crust. Chill while preparing the topping.

Topping:
1-1/2 cups milk
1 pkg. (4 serving size) instant chocolate pudding
1 cup (8 oz.) dairy sour cream
1/3 cup toasted chopped pecans

In bowl for an electric mixer, beat together the milk and pudding on low for about 1 minutes, or can use a hand beater. Stir in sour cream till mixed well. Spread evenly over cheese filling. Sprinkle with toasted pecans. Chill at least 2 hours before serving.

NOTE: I put extra whipped topping over pudding layer and sprinkle the nuts on top of that before chilling.

To toast pecans, mix them with 1/2 tbsp. butter, and put in the oven at 350º for about 10 minutes, stirring occasionally, until golden brown, using a small shallow pan.
Judy (in Alaska)

http://www.nancyskitchen