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–+ servings
Plate of Chocolate Delight dessert with a fork full taken out.

Chocolate Delight

Layered chocolate dessert with a pecan crust and layers of cream cheese, pudding, and whipped topping.
Author Amber Brady
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 3 hours 20 minutes
Total Time 4 hours
Yields 15 servings

Ingredients

Crust:

  • 1 ½ cups (180 g) all-purpose flour, (stir, spoon, & level)
  • 1 cup (114 g) pecans, finely chopped
  • ¾ cup (170 g) butter, (12 Tbsp) melted

Cream Cheese Layer:

  • 8 oz (226 g) brick cream cheese, room temperature
  • 1 cup (120 g) powdered sugar
  • 1 cup (72 g) *frozen whipped topping (Cool Whip), thawed

Pudding Layer:

  • 3.4 oz (96 g) box instant vanilla pudding mix, dry
  • 3.4 oz (96 g) box instant chocolate pudding mix, dry
  • 3 cups (711 g) whole milk, cold

Topping:

  • 16 oz (453 g) tub frozen whipped topping, (Cool Whip) thawed (*use 1 cup of this for the cream cheese layer and the remainder for the top)
  • 3.5 oz (100 g) bar of chocolate, for shaving over the top (I used a Cadbury Milk Chocolate Bar)

Instructions

  • Preheat oven to 325 degrees Fahrenheit.
  • Combine the flour, pecans, and butter. Then press it into the bottom of a 9×13-inch baking pan. Bake at 325˚F for 25 minutes or until the crust is a light golden brown color and baked through. Chill the crust for 20 minutes in freezer.
  • Beat the cream cheese and powdered sugar in a bowl with an electric hand mixer until smooth. Then mix in 1 cup of the whipped topping.
  • Spread the cream cheese mixture over the cooled crust. Chill in freezer for 20 minutes.
  • Whisk together the cold milk with both pudding mixes until thick and smooth. Dollop, then spread the pudding evenly over the cream cheese layer. Chill in freezer for 20 minutes.
  • Top the pudding layer with the remaining whipped topping. Cover the pan with foil and chill in the refrigerator for 2+ hours.
  • To serve, cut the chocolate delight into squares, then sprinkle chocolate shavings over the top of each piece. NOTE: Use a vegetable peeler to make shavings from a bar of chocolate. TIP: Nuke the chocolate bar in the microwave for 10 seconds to soften it slightly to make curls.

Video

Notes

    • Cover the pan with foil and store this dessert in the refrigerator for up to 5 days.
    • Use 16oz of whipped topping (aka Cool Whip) or homemade whipped cream (2x recipe; about 6.5 cups total.) Do not use the whipped cream you squirt from a can.
    • TIP: Freeze the dessert for 30-45 minutes before slicing it, to help solidify each layer. Rinse a knife with hot water, then dry it with a towel in-between each slice, so the layers don’t run together.
    • TO SWEETEN CRUST: Add 1/2 cup of powdered sugar to the crust ingredients and follow recipe as directed.

Nutrition

Serving: 1 slice | Calories: 387kcal | Carbohydrates: 41g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 205mg | Fiber: 1g | Sugar: 28g