This is another recipe that came into my life when I became an Ahern. This is my husband's favorite dessert and he requests it each year on his birthday. It is creamy, chocolaty and delicious. It feels like you are eating a Nutella cloud...seriously.
Matt's family calls this Tom Jones Cake because the original name had "sex" in the title and they unanimously decided that Tom Jones IS sex. Therefore renaming the dessert and keeping their Mormon sensibilities in tact.
And can you blame them? This guy means business! (Yep, they're the coolest in-laws of all time.)
CHOCOLATE HAZELNUT SQUARES
(a.k.a. TOM JONES CAKE)
Recipe by: Emilie Ahern
Serves: 12-18
Prep Time: 20 minutes
Chill Time: 2 hours
INGREDIENTS
1 1/2 cup flour
1 cup nuts, chopped
1/4 cup sugar
1 cup butter, melted
1 (8 oz) pkg. cream cheese, room temp.
1 large tub cook whip, divided
1 cup powdered sugar
1 small pkg. instant vanilla pudding
1 small pkg. instant chocolate pudding
2 1/2 cups whole milk
INSTRUCTIONS
1. Preheat oven to 375*F.
2. Blend together flour nuts, sugar, and melted butter. Place on foil-lined baking sheet and bake for 10 minutes, stirring half way through and breaking up large clumps.
3. When cool enough to touch, reserve 1/2 cup and press remaining crumbs into bottom of a 9x13" baking pan. Let cool completely. (NOTE: If I'm pressed for time I put the entire pan into the freezer and by the time I'm finished whipping the cream cheese layer it is cool to the touch).
4. In a medium bowl, beat together cream cheese, powdered sugar and 1 1/2 c. Cool Whip. Spread evenly onto cooled crust. Rinse bowl and beaters.
5. In the rinsed bowl, beat together both pudding mixes and milk. Spread on top of cream cheese layer.
6. Top dessert with remaining Cool Whip and sprinkle with reserved crumb mixture.
7. Chill at least 2 hours then serve.
Can be made a day ahead. Store leftoevers in the same pan, covered with plastic wrap, in the fridge for up to 4 days.


































