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Chocolate Quad

Moving to Paris was the fulfillment of a longtime dream. I immediately set out to explore the bakeries, sidewalk cafes, bistros, brasseries and restaurants that seemed to be on every street corner. I learned to recognize a properly made tarte ... Read more

Total time: 1 hour plus 2 hours chilling | Serves 12 to 15


  • 1 cup flour
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup chopped pecans

Step 1Heat the oven to 350 degrees.

Step 2Mix the flour, butter and pecans with your fingers until the ingredients come together in a soft dough. Press the dough into the bottom of a 13-x9-inch baking pan; the crust will be very thin. Bake until the crust is a pale golden brown, 15 to 20 minutes. Cool on a wire rack.


  • 1 (8-ounce) package cream cheese, softened
  • 1/2 to 1 cup powdered sugar
  • 1 (12-ounce) container non-dairy whipped topping, divided
  • 3 (3.9-ounce) packages instant chocolate pudding mix
  • 3 cups milk

Step 1Mix the cream cheese, powdered sugar and 1 cup of the whipped topping. Carefully place small amounts of it across the cooled crust, then gently spread them in a thin layer. It's OK if you pull up a little of the crust as you go.

Step 2Mix the chocolate pudding mixes and the milk together. Place small amounts of the pudding across the cream cheese layer, then carefully spread them in the same manner to the edges of the pan. Spread the remaining whipped topping on as the third layer.

Step 3Cover the dessert and chill it at least 2 hours. To serve, cut the dessert into squares and lift from the pan with a pie server or spatula.

Note: This attractive, layered dessert is very rich! Though not a traditional soul food recipe, it is widely enjoyed by my family and friends in Houston. It's also known as "The Next Best Thing to Robert Redford" dessert. Use more or less powdered sugar depending on how sweet you want the dessert.
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