Chocolate Delight Recipe

Introduction

Creamy, dreamy, and irresistibly nostalgic, this Chocolate Delight is a layered dessert perfect for potlucks, holidays, or satisfying sweet cravings. Easy to make and crowd-pleasing, it’s hard to stop at just one slice.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup butter, softened
• 1 1/2 cups finely chopped pecans, divided
• Pinch of salt (skip if using salted butter)
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 16 ounces whipped topping (Cool Whip), divided
• 2 (3.9 ounce) boxes instant chocolate pudding
• 3 cups whole milk

Instructions

1. Step 1: Preheat your oven to 300°F (150°C). Prepare a 13×9-inch baking dish.
2. Step 2: In a medium bowl, combine the flour, softened butter, 1 1/2 cups chopped pecans, and a pinch of salt until the mixture is clumpy and sticks together. You can use a food processor for this step if you prefer.
3. Step 3: Press the mixture evenly into the bottom of the baking dish. Bake for 20 to 25 minutes until the crust turns light golden brown. Remove carefully and let cool completely.
4. Step 4: In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Fold in 8 ounces of the whipped topping gently with a spatula or wooden spoon.
5. Step 5: Spread this cream cheese mixture evenly over the cooled crust layer.
6. Step 6: In another bowl, whisk the instant chocolate pudding mix with whole milk using an electric mixer on medium speed for about two minutes until it thickens.
7. Step 7: Spread the chocolate pudding over the cream cheese layer evenly.
8. Step 8: Top the pudding with the remaining 8 ounces of whipped topping and sprinkle the remaining chopped pecans over the surface.
9. Step 9: Refrigerate the dessert for 2 to 3 hours to chill and set before slicing.
10. Step 10: Serve chilled. Store leftovers in the refrigerator and enjoy within 3 days.

Tips & Variations

• Use salted butter and skip the added pinch of salt for a more balanced flavor.
• For a nut-free version, omit pecans and use graham cracker crumbs for the crust.
• Try adding a layer of fresh berries between the cream cheese and pudding layers for a fruity twist.
• Let the dessert chill overnight for firmer slices and enhanced flavor melding.

Storage

Store any leftover Chocolate Delight covered in the refrigerator for up to 3 days. To reheat, it’s best served chilled, so simply allow it to sit at room temperature for 10 minutes before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut or omit nuts altogether?

Yes, you can substitute pecans with walnuts or almonds, or omit nuts entirely and use a graham cracker crust for a nut-free alternative.

How long does it take for the dessert to set properly?

It’s best to refrigerate the dessert for at least 2 to 3 hours to allow the layers to firm up. For the best results, chilling overnight is recommended.

Chocolate Delight Recipe

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★★★★★

4.9 from 109 reviews

• Author: Zoe
• Total Time: 3 hours 40 minutes
• Yield: 12 servings 1x

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Description

Creamy, dreamy, and irresistibly nostalgic, this Chocolate Delight is a layered dessert perfect for potlucks, holidays, and satisfying sweet cravings. It features a buttery pecan crust, a smooth cream cheese layer, rich chocolate pudding, and fluffy whipped topping, all chilled to perfection for an easy-to-make, crowd-pleasing treat.

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Ingredients

Scale 1x2x3x

Crust:

• 1 cup all-purpose flour
• 1/2 cup butter, softened
• 1 1/2 cups finely chopped pecans, divided
• Pinch of salt (omit if using salted butter)

Layers:

• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 16 ounces whipped topping (Cool Whip), divided
• 2 (3.9 ounce) boxes instant chocolate pudding mix
• 3 cups whole milk

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Instructions

1. Preheat and prepare baking dish: Preheat your oven to 300 degrees F and grab a 13×9-inch rectangular baking dish ready for the crust.
2. Make the crust mixture: In a medium bowl, combine the flour, softened butter, 1 1/2 cups chopped pecans, and a pinch of salt. Use a food processor if preferred. The mixture will be clumpy and should loosely stick together.
3. Bake the crust: Press the crust mixture evenly into the bottom of the baking dish to form a single layer. Bake for 20 to 25 minutes until light golden brown. Remove carefully and allow to cool completely.
4. Prepare cream cheese layer: Using a hand mixer, beat the softened cream cheese and powdered sugar together in a large bowl until smooth and creamy. Gently fold in 8 ounces of the whipped topping until evenly combined.
5. Spread cream cheese layer: Evenly spread the cream cheese mixture over the cooled crust to create the second layer of the dessert.
6. Make chocolate pudding layer: With an electric mixer on medium speed, whisk together the instant chocolate pudding mixes and whole milk for two minutes until well combined and softly set.
7. Assemble pudding layer: Spread the prepared chocolate pudding evenly over the cream cheese layer to form the third layer.
8. Add final whipped topping layer: Spread the remaining 8 ounces of whipped topping evenly over the pudding layer. Sprinkle the top with the remaining chopped pecans for garnish.
9. Chill and set: Refrigerate the dessert for 2 to 3 hours to allow the layers to chill and set properly before serving.
10. Serve and store: Serve immediately once chilled. Store any leftovers covered in the refrigerator for up to 3 days.

Notes

• Ensure the crust is completely cooled before adding the cream cheese layer to prevent melting.
• Use softened cream cheese and butter to make mixing easier and smoother layers.
• For a nut-free option, omit the pecans in the crust and on top.
• Make the pudding layer fresh for best texture and flavor.
• This dessert is best served chilled and does not freeze well.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Delight, layered dessert, no bake pudding dessert, holiday dessert, pecan crust dessert, creamy chocolate dessert