I cannot tell you why this dessert is called Tom Selleck. I can take a few guesses though. The first things that come to mind when eating it are: smooth, creamy, sexy. Just like the real thing. I have to admit, that I have a giant crush on Tom Selleck. There is a noticeable age difference between us, but that’s okay, right? I really cannot think of a time when he was not good looking. Magnum P.I. (he could rock a corduroy short, couldn’t he?), Las Vegas, Friends (my personal favorite time), Blue Bloods. Doesn’t he look like a guy that would give a great hug? He’s a big guy. It seems like he would be warm and cuddly, and smell really good. This is just getting weird now isn’t it? I love that he is an avocado farmer. He seems like an all-around good guy, worthy of a delicious dessert.
I got this recipe from my best friend in the world Kathy. This dessert is her husband’s favorite dessert. It is what he requests on his birthday. The original recipe (I posted Kathy’s recipe on on Tasty Kitchen ages ago) is great, it calls for Cool-Whip and instant pudding. There is nothing wrong with this, but I always wondered if it would be better with homemade pudding and whipped cream. You know what? If you want to take the time to make everything from scratch, go ahead, but both versions are equally amazing. This dessert always seems to make an appearance at my house for Valentine’s Day, and this year is no different.
While the crust is cooling, whip 2 cups of heavy cream according to this recipe. I add Whip-it to mine, but you don’t have to. Beat the cream cheese and powdered sugar together. Fold in one third of the whipped cream.
Spread the chocolate pudding on top.
Cover the top with the remaining whipped cream. Chill for a few hours or overnight.
Add some sprinkles if you like. I found these cute, little, colorful hearts at Target the other day. I cannot help myself when it comes to sprinkles. I have problems.
- 1 1/2 sticks butter
- 2 Tablespoons sugar
- 1 1/2 cups flour
- 8-ounce package cream cheese at room temperature
- 2/3 cup powdered sugar
- whipped cream
- chocolate pudding
- Start by making the crust. Mix together butter, sugar, and flour until it is combined.
- Press the crumbs into the bottom of a sprayed 9×13 pan. Bake in a preheated 350 degree oven for 15 minutes. Cool completely.
- While the crust is cooling, whip 2 cups of heavy cream according to this recipe. I add Whip-it to mine, but you don’t have to. Beat the cream cheese and powdered sugar together. Fold in one third of the whipped cream.
- Spread the cream cheese layer over the cooled crust.
- Spread the chocolate pudding on top.
- Cover the top with the remaining whipped cream. Chill for a few hours or overnight.
- Add some sprinkles if you like.