Chocolate Cream Dessert

Source: Jan Taylor

3/4 cup cold butter or margarine
1 (18 ounce) package chocolate cake mix
1 egg, lightly beaten
8 ounces cream cheese, softened
1 cup confectioners' sugar
4 cups whipped topping, divided
3 cups cold milk
2 (3.9 ounce) packages instant chocolate pudding mix
2 tablespoons chocolate curls

In a bowl, cut butter into cake mix until crumbly. Add egg and mix well. Press into a greased 13 x 9 x 2-inch baking dish. Bake at 350 degrees F for 15-18 minutes or until set. Cool completely on wire rack.

In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup of whipped topping. Carefully spread over the crust; refrigerate.

In a bowl, whisk the milk and pudding mix for 2 minutes; let stand until slightly thickened. Spread over the cream cheese layer. Top with the remaining whipped topping. Refrigerate for 2 hours before cutting. Garnish with chocolate curls. Refrigerate leftovers.

Makes 12 servings.

ENJOY!