Chocolate Delight
Layers of cream cheese, chocolate pudding and whipped topping have made this vintage dessert a family favorite for generations.
Servings: 15
Ingredients
For the Crust
- 1/2 cup butter, softened
- 1 cup flour
- 1/2 cup chopped pecans + more for garnish
For the Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 12 ounce container Cool Whip, divided
For the Pudding Layer
- 2 3 1/2 ounce packages instant chocolate pudding mix
- 3 cups milk
Top Layer
- remainder of Cool Whip from the 2nd layer
- remainder of pecans from the crust
Instructions
- Preheat oven to 300 degrees F.
For the Crust:
- Mix chopped nuts, flour, and melted butter. Press evenly into the bottom of a 9- x 13-inch baking dish or pan.
- Bake for 15 minutes at 300 degrees, take out and cool completely.
For the Cream Cheese Layer
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Fold in 1/2 of the Cool Whip. Spread on cool crust.
For the Pudding Layer
- Mix chocolate pudding with milk.
- Beat for 2 minutes until smooth and beginning to thicken. Spread on top of the second layer. Return to refrigerator and allow to set for 20-30 minutes. This gives the pudding layer time to thicken and soft set.
For the Top Layer
- Top with remaining Cool Whip, and sprinkle with nuts on top.
- Cover and return to refrigerator. Allow to chill at least 1 hour before serving.
- For serving, slice into approximately 15 squares, depending on desired serving size. Refrigerate any leftovers.
Notes
Use any pudding flavor of choice for the pudding layer. Chocolate was the original pudding flavor, but butterscotch would also be a great flavor. Avoid vanilla because it doesn't carry enough flavor diversity from the other ingredients.