CHOCOLATE CREAM DESSERT

FOR THE CRUST:
3/4 cup cold butter or margarine
1 (18 oz) package chocolate cake mix
1 egg, lightly beaten
FOR THE FILLING:
1 (8 oz.) package cream cheese, softened
1 cup confectioner's sugar
4 cups whipped topping, divided use
3 cups cold milk
2 packages (3.9 oz. each) instant chocolate pudding mix
2 tablespoons chocolate curls (for garnish)

TO MAKE THE CRUST:
Grease a 13x9x2-inch baking dish. Preheat oven to 350 degrees F.

In a bowl, cut butter into cake mix until crumbly. Add egg and mix well. Press into prepared baking dish.

Bake at 350 degrees F for 15-18 minutes or until set. Cool completely on wire rack.

TO MAKE THE FILLING:
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.

TO SERVE:
Garnish with chocolate curls. Refrigerate leftovers.

Makes 12 servings
Various sources: Jan Taylor, Mae's Recipes, Rock Island (Quad-Cities Online), Taste of Home magazine August/September 2003, Janice Klawon, etc.