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+ servings
Slice of chocolate delight on a blue and white plate.
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5 from 8 votes

Chocolate Delight

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!
Prep Time30 minutes
Cook Time20 minutes
Cooling Time30 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American, Southern
Servings: 12 Servings
Calories: 430kcal
Author: Aimee Mars

Equipment

  • 9x13 Casserole Dish
  • Handheld Mixer or electric mixer

Ingredients

  • cups Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • cups Chopped Pecans
  • 1/2 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.

Nutrition

Serving: 1serving | Calories: 430kcal | Carbohydrates: 38g | Protein: 8g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 280mg | Potassium: 330mg | Fiber: 2g | Sugar: 21g | Vitamin A: 696IU | Vitamin C: 0.1mg | Calcium: 202mg | Iron: 1mg