Chocolate and Shortbread…what is not to love? My aunt used to make this dessert for our family get togethers and I would sit and eat so much of it! Well, ok…so I still do! Let’s not judge. The nutty, shortbread, crunchy crust slathered in sweetened cream cheese with a chocolatey layer bursting with flavor! I would eat just the whipped cream with nuts, if we’re being honest here. Now add a bit of chocolate curls or a drizzle of chocolate syrup, well come on now, who isn’t going to eat this for breakfast?
It’s literally the easiest dessert to make, looks and tastes great! So versatile, it can be made for summer picnics or the classiest of dinner parties.
I have found that I prefer to make homemade whipped cream rather than used store bought. The flavor is leaps and bounds above store bought, you can taste the freshness! Sooo, for the Chocolate Trifle Dessert with Pecan Shortbread Crust always go for the homemade whipped cream, you won’t regret it.
I usually use pecans for my shortbread crust but feel free to change it up and opt for walnuts or even cashews for new twist. The whipped cream is so light and fluffy that even if it looks like it is taking over the dessert is doesn’t over power any of the flavors. You get a big whopping palate full of each layer in every delicious bite. Deep chocolate, creamy sweet cream cheese, crunchy shortbread and soft billowy whipped cream all tease the palate for more and believe me this dessert will disappear!
Buon Appetito!
Ingredients & Preparation
The Usual Suspects:
For the Crust
- 1/2 cup butter, melted
- 1 cup all-purpose flour
- 3/4 cup pecans, chopped
For the Second Layer
- 1 cup whipped cream
- 1 cup powdered sugar, sifted
- 8 oz cream cheese, softened
For the whipped cream, separated
- 2 cups heavy whipping cream
- 3/4 cups granulated sugar, more or less
- 2 tablespoons vanilla
For the chocolate pudding
- 5.9 oz box of instant chocolate pudding, make according to package directions or use your favorite homemade recipe
The Plan:
To make the crust
Preheat oven to 350°
Place butter in a 9 X 13 baking dish.
Place baking dish in oven and let butter melt, do not let brown.
Remove from oven and then add flour and the nuts to the butter.
Using a fork, blend the flour, nuts and butter together with your hand.
Then using your hand, spread the crust to the edges of the baking dish, being careful if the pan is still warm.
The crust is now ready to go back into the oven.
Bake for about 15 minutes or until the crust just starts to turn lightly golden.
When the crust is done, bring it out of the oven and set aside while making the remaining layers.
To make the second layer the cream cheese, my favorite part!
To make the whipped cream
In the bowl of an electric mixer, add the heavy whipping cream, sugar and the vanilla.
Attach the whisk attachment and whip until stiff peaks form.
Note: keep all ingredients cold to make the best whipped cream, including chilling the bowl of the electric mixer.
In a separate bowl, add the cream cheese and the powdered sugar.
Blend until creamy.
Add the 1 cup of the whipped cream to the cream cheese mixture, until just blended.
Spread onto the cooled crust.
To make the chocolate pudding layer
Mix pudding mix and milk
Pour over cream layer of dessert
Finish
Use the remaining whipped cream and spread over the chocolate layer
Sprinkle extra chopped nuts and/or shaved chocolate over top, why not both!
Chocolate Trifle Dessert with Pecan Shortbread Crust
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Loading...Clouds of homemade whipped cream with crushed pecans and swirls of chocolate top this layered trifle chocolate pudding and pecan shortbread crust and the best part is the layer of sweetened cream cheese!
Ingredients
- The Usual Suspects
- For the Crust
- • 1/2 cup butter, melted
- • 1 cup all-purpose flour
- • 3/4 cup pecans, chopped
- For the Second Layer
- • 1 cup whipped cream
- • 1 cup powdered sugar, sifted
- • 8 oz cream cheese, softened
- For the whipped cream, separated
- • 2 cups heavy whipping cream
- • 3/4 cups granulated sugar, more or less
- • 2 tablespoons vanilla
- For the chocolate pudding
- • 5.9 oz box of instant chocolate pudding, make according to package directions or use your favorite homemade recipe
Instructions
The Plan:
To make the crust
Preheat oven to 350°
Place butter in a 9 X 13 baking dish.
Place baking dish in oven and let butter melt, do not let brown.
Remove from oven and then add flour and the nuts to the butter.
Using a fork, blend the flour, nuts and butter together with your hand.
Then using your hand, spread the crust to the edges of the baking dish, being careful if the pan is still warm.
The crust is now ready to go back into the oven.
Bake for about 15 minutes or until the crust just starts to turn lightly golden.
When the crust is done, bring it out of the oven and set aside while making the remaining layers.
To make the second layer the cream cheese, my favorite part!
To make the whipped cream
In the bowl of an electric mixer, add the heavy whipping cream, sugar and the vanilla.
Attach the whisk attachment and whip until stiff peaks form.
Note: keep all ingredients cold to make the best whipped cream, including chilling the bowl of the electric mixer.
In a separate bowl, add the cream cheese and the powdered sugar.
Blend until creamy.
Add the 1 cup of the whipped cream to the cream cheese mixture, until just blended.
Spread onto the cooled crust.
To make the chocolate pudding layer
Mix pudding mix and milk
Pour over cream layer of dessert
Finish
Use the remaining whipped cream and spread over the chocolate layer
Sprinkle extra chopped nuts and/or shaved chocolate over top, why not both!
