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Chocolate Delight

Chocolate Delight is a light layered pudding dessert that's said to be the next best thing to Robert Redford!
Prep Time30 minutes
Cook Time15 minutes
Cooling Time4 hours
Course: Dessert
Cuisine: Pudding
Keyword: Chocolate
Servings: 12

Ingredients

Crust

  • 3 oz Pecans chopped finely, about 3/4 cup
  • 1 cup All Purpose Flour
  • 2 tablespoons Sugar
  • 1/2 cup Salted Butter

Cream Cheese Layer

  • 8 oz Cream Cheese softened
  • 3/4 cup Granulated Sugar
  • 8 oz Cool Whip thawed, from a 12 oz container
  • 1 teaspoon Vanilla Extract

Chocolate Pudding Layer

  • 2 boxes Instant Chocolate Pudding 3.9 oz or 4 servings EACH
  • 3.5 cups 2% or Whole Milk

Top Layer

  • 4 oz Cool Whip thawed, the rest of the 12 oz container
  • Chocolate curls or Chopped pecans for topping

Instructions

  • Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch pan. Set the cream cheese out on the counter to soften.
  • Place the pecans in a food processor or high powered blender and pulse until finely chopped. Add the remaining crust ingredients and pulse until combined into a sandy mixture. Pour into the greased 9x13 pan and press down into an even layer.
  • Bake crust for 15 minutes and then set aside to cool completely before moving on to the next steps. This will take about an hour at room temperature
  • In a medium bowl, beat together the cream cheese, granulated sugar, and vanilla until smooth. Add a large spoonful of whipped topping and beat in with the mixer. Then use a spatula to fold the rest of the Cool Whip in. *Remember, you are using about 8 oz of Cool Whip in this step and reserving 4 oz for topping the dessert.* Spread the cream cheese layer over the cooled crust.
  • Mix both boxes of chocolate pudding together with 3.5 cups of milk (this is half a cup less than the boxes call for). Mix very well until smooth and thickened. Spread over cream cheese layer.
  • Spread remaining 4 oz of Cool Whip over the chocolate pudding layer and cover with plastic wrap. Chill for at least four hours. Add any garnishes just before serving. Store refrigerated.

Notes

If you would like to use cook and serve pudding, make the pudding while the crust is baking, then transfer to a bowl and chill in the fridge for an hour before layering the dessert together.
For extra chocolate flavor, you can use two of the larger boxes (5.9 oz) of chocolate pudding and 4.5 cups of milk instead.