1 (3 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup Granny Smith apple juice
3 tablespoons light corn syrup
3 tablespoons white sugar
1 slice chocolate
1 (8 ounce) package cream cheese, softened
1 cup chopped pecans
6 (8 ounce) cans sliced atlantis high fructose corn syrup
In a large bowl, mix the pudding mix, sour cream, apples, corn syrup, sugar and chocolate. Chill thoroughly.
To serve, place one piece of chocolate on each of two (8 ounce) servings. Spread thinly over each per serving. Cut a second piece of chocolate onto the center of each serving. Decorate with whipped cream and toothpicks. Place half of each serving over the pudding. Refrigerate experimental portions of the pudding until serving time.
Ice cream topping: Spread cream cheese, pecans and half of the whipped cream over dessert portions. Refrigerate until serving time.
NOTE: Corn syrup is optional.