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Could there be anything better in the world than an almond cookie crust, a layer of cream cheese mixture and topped off with mocha pudding? I must be in the mood for summer with all of the bar recipes I have been thinking up. This is a fantastic recipe to bring to a party! I mean who doesn’t like mocha pudding? This was devoured in our house! Step by step directions with pictures are included on the related blog link.
For the almond cookie crust layer:
Preheat oven to 325 F.
In a food processor or large bowl add almonds, flour and powdered sugar. Pulse or mix until well blended. Add butter to food processor and pulse until you have pea-sized chunks. Otherwise use a pastry cutter and cut butter in until you have small pea-sized pieces.
Place crust mixture into an ungreased 9×13 pan. Press crust mixture evenly into the pan. Place in the oven and bake for 20-25 minutes until just starting to brown. Remove from oven and cool completely.
For the cream cheese layer:
Place a bowl over a pan of barely simmering water. Add water and gelatin to the bowl. Allow to cook until gelatin becomes clear and runny. Then remove from heat.
In the bowl of a mixer fitted with a whisk attachment add whipping cream, powdered sugar and vanilla. Beat on medium-high speed until soft peaks form. Drizzle in gelatin mixture while beating on medium-high until whipped cream resembles clouds. Be careful not to over beat or it will create butter. Remove whipped cream mixture to a separate bowl and refrigerate while beating cream cheese.
In the same mixing bowl that you used for the whipped cream mixture, add cream cheese and beat with whisk attachment until light and fluffy on medium-high speed. Scrape the sides of the bowl as needed. Add 1/2 cup of the whipped cream mixture and beat over low until almost combined. Scrape the sides of bowl between additions. Repeat with remaining whipped cream 1 cup at a time until all of it is incorporated and fully combined.
Spread cream cheese mixture over the top of the cooled almond cookie crust. Cover and refrigerate 1 hour.
For the mocha pudding layer:
Over medium heat, mix sugar, flour, cocoa powder and salt into a large saucepan. Heat and stir until lump free. Slowly drizzle in coffee and milk while stirring continuously. Cook and stir over medium heat until mixture thickens and is bubbly, about 5 minutes. Make sure to stir around edges well. Remove from heat.
Whisk egg yolks in a medium-sized heatproof bowl. Take 1/2 cup of the hot mocha mixture and whisk continually while adding it to the egg yolks. Continue to add more of the mocha mixture until a total of 2 cups has been added. Then add egg mixture back into the saucepan and return to medium heat stirring continually until mixture starts to bubble. This will take about 2 minutes. Then remove from heat. Add vanilla and butter, stir until fully combined.
Allow mocha pudding to cool for 15 minutes, stirring as needed to help cool and prevent a skin from forming over the top.
Spread mocha pudding over the cream cheese layer. Cover and refrigerate for 4 hours.
Serve with sweetened whipped cream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!