Grandma's Chocolate Ribbon Dessert

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This particular recipe holds a special place in my heart.  This my Grandma Carole’s chocolate ribbon dessert recipe.  My Grandma may not have cooked or baked much, but the things that she did make are filled with some very sweet memories for me.  I believe this is one recipe that reminds all my family of Grandma.  I was thinking about no-bake type recipes the other day and this one popped in my head.  It is near no-bake.  The crust has to be baked, but the rest is mix, spread and refrigerate.  Don’t let the simplicity fool you.  This is a truly delicious dessert.  The creamy layers are rich and will fix a chocolate craving.  I hope you love this recipe as much as our family does.

The crust is simply flour, butter and ground nuts.  I put all 3 ingredients in a food processor and pulse until it is well mixed.  Sprinkle the crust in a lightly greased 9×13 baking dish.  Press the crust down and bake for 17 minutes at 350 degrees.  Cool baked crust completely before adding the layers.


My mother came from the era of 3×5 cards for her recipes. And when I was searching for just the right chocolate dessert to serve at the tea the other day (more about the tea later), this recipe floated out of the stack. It’s not an old-time recipe (probably it’s from the 1970’s), after the advent of Cool Whip and instant chocolate pudding anyway. I found some other versions on the internet, but none by this exact name. So I have no idea of the origin of this one. It’s basically a layered chocolate (and whipped cream) pie with walnuts.

The crust is a simple press-in bottom layer in a 9×13 pan (walnuts, flour, butter). Once that’s baked and cooled, you make a cream cheese layer (with powdered sugar, Cool Whip and the cream cheese), then a thick chocolate pudding layer. Then it’s topped with more Cool Whip and chocolate shavings and more nuts on top. This is a VERY simple and easy dessert. And it could feed a big crowd if you don’t cut very big pieces. It went well with the tea because I could cut it up into smaller pieces to look more like “tea” sized servings. We had ample leftover. It is best made the day ahead, and actually keeps for several days.


INGREDIENTS
CRUST

  • 1 Cup Flour
  • 1/2 Cups Ground or very finely chopped Pecans
  • 1/2 Cup Butter

CREAM CHEESE LAYER

  • 8 Ounces Cream Cheese (softened)
  • 1 Cup Sugar
  • 1 Cup Cool Whip

CHOCOLATE LAYER

  • 2 1/2 Cups Milk
  • 1 (3.9 oz) pkg. Instant Chocolate Pudding
  • 1 (3.9 oz) pkg. Instant Vanilla Pudding

TOP LAYER

  • 8 oz. Tub Cool Whip
  • 1 Chocolate Bar

INSTRUCTIONS
CRUST

  1. Preheat the oven to 350 degrees and lightly spray a 9×13 pan with non-stick cooking spray.
  2. In a food processor, pulse the flour, pecans, and butter together until well combined.  Or use a fork and mix these ingredients until well combined.
  3. Sprinkle evenly in the prepared 9×13 pan.  Pack down with you fingers and bake at 350 for 17 minutes.  Cool completely before proceeding.

CREAM CHEESE LAYER

  1. Beat the cream cheese and sugar together until well combined and smooth.  Fold in the 1 cup of Cool Whip.  Spread across the cooled crust.

CHOCOLATE LAYER

  1. Beat the milk and two pudding mixes until thickened.  Pour and evenly spread across cream cheese layer.  Cover and refrigerate for 4 hours.

FINAL LAYER

  1. Spread the 8 oz of Cool Whip on top of the chocolate layer.  Grate the chocolate and garnish with the chocolate shavings.

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