Chocolate Delight
Chocolate delight dessert, with a pecan cookie crust, fluffy cream cheese, rich chocolate pudding, and lots of whipped topping, is always a hit. You'll love every bite of this creamy confection!
Servings: 15 servings
Ingredients
For the Crust
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, melted
- 1 cup finely chopped pecans
For the Cream Cheese Layer
- 1 package (8 oz.) cream cheese, softened
- 1 cup powdered sugar
- 1 container (8 oz.) Cool Whip, thawed and divided (use 2 cups for this layer and 1 cup for top layer)
For the Pudding Layer
- 2 packages (3.4 oz. each) instant chocolate pudding
- 3 cups cold milk
For the Top Layer
- 1 cup remaining Cool Whip
- optional garnish: milk chocolate shavings, chocolate sprinkles, additional chopped pecans
Instructions
Prepare the crust:
- Preheat oven to 350℉.
- Combine flour, melted butter, and chopped pecans in a large mixing bowl with a fork until crumbly.1 ½ cups all-purpose flour, ½ cup unsalted butter, melted, 1 cup finely chopped pecans
- Press into the bottom of a 9 x 13 inch baking dish, forming an even layer.
- Bake the crust for 20 minutes or until the crust begins to brown. Cool completely before proceeding to the next step (1 hour on counter; more quickly if you refrigerate or freeze it).
Prepare the Cream Cheese Layer:
- In a mixing bowl, with an electric mixer, beat the softened cream cheese until smooth. Add the powdered sugar and continue mixing until well combined.1 package (8 oz.) cream cheese, softened, 1 cup powdered sugar
- Gently fold in two thirds of the Cool Whip (about 2 cups), saving the rest for the top layer.1 container (8 oz.) Cool Whip, thawed and divided
- Spread the mixture evenly over the crust layer, making sure to spread it all the way to the edge of the pan. Chill for 20 minutes before proceeding to the next step.
Prepare the Pudding Layer:
- Whisk together the 2 boxes of chocolate pudding and cold milk in a large bowl until thickened.2 packages (3.4 oz. each) instant chocolate pudding, 3 cups cold milk
- Carefully spread the chocolate pudding over the cream cheese layer. Chill for 20 minutes.
Add the Final Layer and Garnish:
- Top the pudding layer with the remaining whipped topping. Refrigerate the chocolate delight for at least 2 to 3 hours or until set (see serving tips below).1 cup remaining Cool Whip
- Immediately before serving, top with chocolate shavings (see note), chocolate sprinkles, or additional chopped pecans, if desired.optional garnish: milk chocolate shavings, chocolate sprinkles, additional chopped pecans
Notes
- How to make chocolate shavings: I use half of a large Hershey bar and a vegetable peeler. It's easiest if the chocolate is chilled. You can also use white chocolate or dark chocolate.
- Storage: Cover and refrigerate for up to 4 days. Dessert is best served within 24 hours. After that, the layers may start to blend together which affects the appearance but not the taste.
- Serving tips: To make this dessert easier to cut and serve, place in the freezer for 30 minutes or so before serving. Use a sharp knife and wipe the blade off between cuts to keep the layers from running into each other.
Nutrition
Serving: 1serving | Calories: 321kcal | Carbohydrates: 31g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 170mg | Potassium: 169mg | Fiber: 1g | Sugar: 19g | Vitamin A: 486IU | Vitamin C: 0.1mg | Calcium: 95mg | Iron: 1mg
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