Chocolate Cream Dessert

Chocolate Cream Dessert

"'Our daughter and her boyfriend are both on restricted diets, so they appreciate having this yummy dessert for birthdays and other gatherings,' relates Ronald Scorse of Snowflake, Arizona. 'We all enjoy it.'"
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30 m servings 142 cals
Serving size has been adjusted!
Original recipe yields 15 servings


  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a bowl, cut margarine into flour until crumbly. Press into an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 350 degrees F for 15-18 minutes or until lightly browned. Cool completely.
  2. In a mixing bowl, beat cream cheese and sweetener until smooth. Fold in half of the whipped topping. Carefully spread over the crust. In a mixing bowl, combine milk and pudding mix. Beat on low speed for 2 minutes. Let stand for 2-3 minutes. Spread over the cream cheese. Top with the remaining whipped topping.


Read all reviews 4
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This was a delicious cake-like treat that fit into my diet perfectly and was so delicous that no one would have ever imagined it was low-calorie! I made a modified version for my kids, which was...

This is awesome!! I could eat the whole pan if I allowed myself to.

I decided to make these in cupcake tins instead of a pan. I added an extra 2 tablespoons of margarine because I felt like it wasn't crumbly enough. I baked the crust without paper liners- mainly...

YUM!! I didn't have whipped topping so I used whipping cream and I used almond flour for the crust! YUMMY YUMMY YUMMY! I think my hubby us getting more and more excited about sugar free diet whe...

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