My Chocolate Delight dessert is dreamy and dramatic. We’ll layer cheesecake and pudding on a pecan crust, plus whipped cream on top to finish!
I’ve already shared a number of delightful chocolatey treats, from these banana cookies and cozy pumpkin hot chocolate to these intoxicating (but not really) rum balls. But this recipe is truly the epitome of dessert!
It’s also a truly southern dessert similar to Arkansas Possum Pie which you’ll find at picnics, potlucks, and restaurants all over the south.
Why You’ll Love This Recipe
As far as decadent, rich desserts go, I’m not sure you’ll ever find an indulgence quite like a chocolate delight! It’s the best treat to bring along to any gathering.
We’re working a lot with pre-made ingredients, too, so preparation is a breeze! The crust and sweet cream cheese layers are homemade but are really simple to throw together.
This chocolate delight dessert is just such a great combination of crunchy and creamy. It reminds me of a childhood treat that I get to enjoy as an adult and share with my whole family!
Ingredients Needed
Ingredient Notes
- Chopped Pecans: Pecans contribute a lovely, nutty sweetness to the crust. Almost any nut can take its place — peanuts, hazelnuts, or walnuts, for example.
- Powdered Sugar: It’s much harder to get regular white sugar to dissolve in the cream cheese than powdered sugar, so avoid any substitutions here if possible.
- Instant Chocolate & Vanilla Pudding: Light, floral vanilla pudding and milky chocolate pudding make a great pair! If preferred, or already on hand, it’s fine to use cup pudding rather than making these two from scratch.
- Cool Whip: Let it completely thaw in the fridge before using! For a homemade substitute, whisk 2 cups of heavy cream until stiff peaks form. Keep in mind that it won’t be as sweet, so you can add powdered sugar to compensate.
Step-by-Step Instructions
Preheat and prepare. Lightly grease your baking dish while the oven preheats to 350°F.
- Mix the crust ingredients. Add the flour, baking powder, and salt to a mixing bowl and whisk. Stir in the pecans and melted butter. Use your hands to press the crust into the bottom of the dish all the way to the corners.
- Bake. Bake for 20 minutes. Allow cooling for at least 30 minutes.
- Whip the cream cheese. Use a hand or stand mixer to beat the cream cheese until light and fluffy. Continue beating while gradually adding the powdered sugar until totally combined.
- Add the first layer. Fold the whipped cream into the cream cheese. Smooth the mixture evenly onto the cooled crust.
- Make the pudding. Add both pudding mixes and the milk to a bowl. Whisk until combined and let set for about 10 minutes. Spread on top of the cream cheese layer.
- Add the finishing touches. Use the remaining whipped cream for the top layer, then top with a sprinkling of chocolate shavings.
Storage and or Freezing Instructions
- Make-ahead instructions: Chocolate delight dessert can be made up to a week ahead of time as long as it’s kept frozen. Let thaw in the fridge for at least an hour or two before serving.
- Freezing instructions: The freezer is the best home for this dessert when it’s not about to be served. Frequent re-freezing and thawing will make the pudding and whipped cream watery, so only thaw what you plan on serving at any one time.
- Storage instructions: It’s easiest to keep leftovers in the same baking dish, as individual slices don’t tend to hold up well on their own. They’re too soft and will collapse even if wrapped well in plastic wrap.
Recipe Notes and Tips
- Freeze between layers. To keep each layer completely separate and prevent them from melting together, pop the dish into the freezer while preparing the next ingredient.
- Use small garnishes. I recommend chocolate shavings for a thin, delicate garnish that won’t taste — or feel — out of place alongside the smooth, cream-based layers. If substituting, try going with another unobtrusive topping like a drizzle of chocolate, caramel, or peanut butter.
- Have fun with different flavors. You’re not limited to chocolate and vanilla pudding! Any of the classic flavors can be used in your chocolate delight! Try butterscotch, fudge, french vanilla, Oreo, or even banana cream.
- Add more layers. And if you don’t want to substitute any of the ingredients here, simply add a couple more layers — more pudding and cream cheese never hurt anyone!
FAQS
Let it chill in the freezer for at least an hour or two before serving to allow the layers to firm up. You can cut down on this time by freezing between layers, but you’ll ultimately need it pretty cold to slice and serve.
Yes — there are a couple of crust alternatives if you’d like to make a nut-free dessert.
You might want to try a graham cracker crust. Or, most cookies can be crumbled to make a fine foundation for my chocolate delight recipe. Vanilla wafers, Oreos, Teddy Grahams, or any of your other cookie aisle favorites would work well. For a holiday flair, try gingersnaps!
Related Recipes
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Chocolate Delight
Equipment
- 9×13 Casserole Dish
- Handheld Mixer or electric mixer
Ingredients
- 1½ cups Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 1½ cups Chopped Pecans
- ½ cup Butter melted
- 8 ounces Cream Cheese softened
- 1 cup Powdered Sugar
- 16 ounces Cool Whip thawed
- 4 cups Whole Milk
- 1 5.9 oz box Chocolate Pudding
- 1 3.4 oz box Vanilla Pudding
- Chocolate Shavings optional
Instructions
- Preheat and prepare. Lightly grease your baking dish while the oven preheats to 350°F.
- Mix the crust ingredients. Add the flour, baking powder, and salt to a mixing bowl and whisk. Stir in the pecans and melted butter. Use your hands to press the crust into the bottom of the dish all the way to the corners.
- Bake. Bake for 20 minutes. Allow cooling for at least 30 minutes.
- Whip the cream cheese. Use a hand or stand mixer to beat the cream cheese until light and fluffy. Continue beating while gradually adding the powdered sugar until totally combined.
- Add the first layer. Fold the whipped cream into the cream cheese. Smooth the mixture evenly onto the cooled crust.
- Make the pudding. Add both pudding mixes and the milk to a bowl. Whisk until combined and let set for about 10 minutes. Spread on top of the cream cheese layer.
- Add the finishing touches. Use the remaining whipped cream for the top layer, then top with a sprinkling of chocolate shavings.
Notes
- Freeze between layers. To keep each layer completely separate and prevent them from melting together, pop the dish into the freezer while preparing the next ingredient.
- Use small garnishes. I recommend chocolate shavings for a thin, delicate garnish that won’t taste — or feel — out of place alongside the smooth, cream-based layers. If substituting, try going with another unobtrusive topping like a drizzle of chocolate, caramel, or peanut butter.
- Have fun with different flavors. You’re not limited to chocolate and vanilla pudding! Any of the classic flavors can be used in your chocolate delight! Try butterscotch, fudge, french vanilla, Oreo, or even banana cream.
- Add more layers. And if you don’t want to substitute any of the ingredients here, simply add a couple more layers — more pudding and cream cheese never hurt anyone!
Storage and or Freezing Instructions
- Make-ahead instructions: Chocolate delight dessert can be made up to a week ahead of time as long as it’s kept frozen. Let thaw in the fridge for at least an hour or two before serving.
- Freezing instructions: The freezer is the best home for this dessert when it’s not about to be served. Frequent re-freezing and thawing will make the pudding and whipped cream watery, so only thaw what you plan on serving at any one time.
- Storage instructions: It’s easiest to keep leftovers in the same baking dish, as individual slices don’t tend to hold up well on their own. They’re too soft and will collapse even if wrapped well in plastic wrap.
