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'Better than Brad Pitt' five-layer dessert
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Prep Time:
360 minutes
Cook Time:
35 minutes
Total Time:
395 minutes
Decadent chocolate pudding layered with white, dark, and milk chocolate, topped with creamy perfection. A modern twist on a classic 1970's dessert.
Ingredients:
  • 125g butter, softened
  • 250.00 ml plain flour
  • 250.00 ml pecans, finely chopped, plus extra to serve
  • 250g cream cheese, softened
  • 150.00 gm icing sugar mixture
  • 300ml thickened cream
  • 200g block dark chocolate, chopped
  • 772.50 gm milk
  • 100g packet vanilla instant pudding mix (see notes)
  • 180g block white chocolate, chopped
  • 300ml thickened cream, whipped, to serve
  • Cocoa powder, to serve
Instructions:
  • 1. Preheat the oven to 180C/160C fan-forced and grease a 6cm-deep, 17cm x 25cm base (8-cup-capacity) baking dish. 2. Use an electric mixer to beat butter for 5 minutes until light and fluffy, then add flour and pecans. 3. Beat on low speed until just combined, then press the mixture over the base of the prepared pan. 4. Bake for 20 to 25 minutes until the edges are golden and the top is firm to the touch. 5. Allow to cool completely before serving.
  • Using an electric mixer, whip the cream cheese until smooth, then add icing sugar and whip until light and fluffy. Pour in cream and whip for 1 minute until well combined and slightly thickened. Pour the mixture over the prepared base in the dish and refrigerate for about 1 hour until it sets.
  • In a saucepan over medium heat, combine dark chocolate with half of the milk. Stir occasionally and cook for 5 minutes until the chocolate is melted and the mixture is smooth. Remove from heat, transfer to a bowl, and refrigerate for 1 hour until chilled.
  • Sprinkle half of the pudding mix over the chilled dark chocolate mixture. Beat with an electric mixer for 1 minute. Gently pour the mixture over the cheesecake layer in the dish. Chill in the refrigerator for 3 hours.
  • In a saucepan over medium heat, combine the white chocolate and remaining milk. Stir occasionally and cook for 5 minutes until the chocolate is melted and the mixture is smooth. Remove from heat, pour into a bowl, and refrigerate while the dark chocolate layer sets in the dish.
  • Evenly scatter the rest of the pudding mix on top of the cold white chocolate mixture. Whip with an electric mixer for 1 minute. Gently spread the mixture over the dark chocolate layer in the dish. Chill in the refrigerator overnight.
  • Finish the dessert by generously dolloping whipped cream on top. Sprinkle with a light dusting of cocoa powder and an extra handful of pecans. Serve and enjoy!

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