Are you wondering where in the world the name of this dessert came from?!
I grew up with my mom (and then me) making this dessert probably more than any other dessert in our house. It’s got 4 layers, which is why it’s called Barbershop Quartet! Weird, I know, but a lot more interesting than Lots of Chocolate and White Fluff, yeah?
This is a pretty simple one to make, and even my chocolate-hating husband likes it. He claims the chocolate pudding doesn’t taste like chocolate. So. There’s that.
You process the shortbread crust and bake it, let it cool, then layer the cream cheese layer and then the chocolate pudding. That’s it!
The tangy, sweet, cream cheese layer with the chocolate pudding is the best combination. Easy to make ahead and serves a crowd!
- 1 c flour
- 1/2 c softened butter
- 1 c pecans
- 8 oz. room-temperature cream cheese
- 1 c powdered sugar
- 2 c cool whip (can sub 1 c heavy whipping cream beaten stiff with additional 1 c powdered sugar)
- 3 1/4 c whole milk
- 1 large package instant chocolate pudding
- cool whip to top (can sub 1 c heavy whipping cream beaten stiff with additional 1 c powdered sugar)
- garnish with chocolate shavings, mini chocolate chips, or chopped pecans
- Preheat oven to 350 degrees. Process flour and nuts until finely-ground. Place in 9x13 pan. Add butter and use a fork to cut butter into flour and nut mixture. Use your hands to press into bottom of pan, distributing evenly. Bake 20 minutes, cool completely.
- Make chocolate pudding by beating milk with pudding mix, let refrigerate for 5 minutes.
- Beat cream cheese and powdered sugar together until fluffy. Fold in cool whip (or whipped cream). When crust is completely cool, spread cream cheese mixture across crust. Then spread chocolate pudding over cream cheese layer. Garnish with whipped cream and chocolate shavings, mini chocolate chips, or chopped pecans.
Can bake crust day before. Store leftovers in refrigerator.