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Chocolate Delight

close up shot of a slice of chocolate delight topped with pecans on a spatula
Chocolate lovers will be thrilled to whip up this chocolate delight, a simple layered dessert bursting with layers of cheesecake filling, rich chocolate pudding and a tasty pecan shortbread crust.
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Table of Contents
  1. CHOCOLATE DELIGHT INGREDIENTS
  2. HOW TO MAKE THIS CHOCOLATE DELIGHT RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Layers upon creamy layers of pure heavenly decadence, this chocolate delight is a dreamy layered pudding dessert that is a popular choice for a treat. With a pecan shortbread crust topped with layers of silky pudding, velvety cream cheese and a fluffy whipped topping, how could a dessert be any more perfect?

If you like this chocolate dessert, check out our other fluffy layered desserts. For the fall, have a taste of our pumpkin delight and if you are looking for a tropical treat, try our pineapple delight.

CHOCOLATE DELIGHT INGREDIENTS

You’ll need:

  • 1 (13-ounce) package pecan Sandies cookies ~ approximately 24 cookies
  • ½ cup unsalted butter, melted
  • 1 (5.9-ounce) box instant chocolate pudding mix
  • 3 cups whole milk, very cold
  • 2 (8-ounce packages) cream cheese, room temperature
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 (8-ounce) container of Cool Whip topping, thawed
  • ¼ cup pecans, toasted and finely chopped

SUBSTITUTIONS AND ADDITIONS

COOKIES: If you do not want to use the pecan Sandies cookies for your crust, you can make your favorite shortbread crust with the addition of ¼ finely chopped pecans. You could also opt for a graham cracker crust if you prefer.

PUDDING: I use instant pudding for ease in this recipe, but feel free to use a cooked version. Just make sure that it is completely chilled before layering onto the cream cheese layer to keep the layers from bleeding into each other.

WHIPPED TOPPING: Store-bought Cool Whip works fine, but what about trying our recipe for stabilized whipped cream?

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HOW TO MAKE THIS CHOCOLATE DELIGHT RECIPE

PRO TIP:

It’s highly recommended to make this fabulous treat a day ahead of time and refrigerate it overnight. This will allow it to thicken and make it easier to cut into slices.

STEP ONE: Preheat the oven to 350°F. 

STEP TWO: In the bowl of a food processor, add the pecan Sandies cookies and pulse until they are a fine crumb. Slowly drizzle the melted butter into the opening of the food processor while on low until all the butter is evenly incorporated into the cookie crumbs. Transfer the pecan cookie crust dough into the bottom of a 9×13 baking dish and press down in an even layer, then bake the crust for 15 minutes.

STEP THREE: While the crust is baking, you will make the second layer by mixing together in a large bowl the softened cream cheese, powdered sugar and vanilla extract until smooth and fluffy. This will take 2 to 3 minutes using an electric mixer on medium speed. Place the bowl of the cheesecake filling into the refrigerator to chill while you make the next layer.

PRO TIP:

Make sure your cream cheese is at room temperature so that it blends completely and doesn’t leave lumps in this layer.

STEP FOUR: In another medium-sized bowl, whisk together the cold milk and instant chocolate pudding for 2 to 3 minutes until it starts to thicken up. Cover with a piece of plastic wrap, pressing down to touch the top of the pudding, and refrigerate until ready to assemble.

STEP FIVE: Once the crust has baked, allow it to cool on the counter for 30 minutes before adding the additional layers.

STEP SIX: Once the crust is cooled, layer the cream cheese mixture evenly over the top of the cooled crust. 

STEP SEVEN: Next, spread the chocolate pudding mixture evenly over the cream cheese layer. Be very careful not to mix the layers.

STEP EIGHT: Finally, using an offset spatula, spread the thawed cool whip topping over the top of the pudding layer. Garnish top layer with the toasted and chopped pecans.

PRO TIP:

Add chocolate shavings on top of your fluffy whipped cream layer by grating a chocolate bar with a vegetable peeler.

STEP NINE: Place the chocolate delight into the refrigerator to chill and set up for a minimum of 3 hours, up to overnight, before slicing and serving. You can place the chocolate delight into the freezer for 30 minutes before serving to help ensure nice clean slices.

PRO TIP:

Be sure to use a sharp knife to slice your servings. It helps greatly to wipe the blade clean before each slice to help get those beautiful clean slices to show off the layers of your chocolate delight.  

HOW TO SERVE

There is always room for more chocolate. Add a drizzle of hot fudge sauce over the top of this divine dessert. For those chocoholics out there, serve with a warm mug of whipped hot chocolate.

STORAGE

IN THE FRIDGE: This easy chocolate pudding dessert can be made up to 2 days ahead of time and stored in the refrigerator, covered, for up to 4 days. Just remember that the longer it sits, the softer the crust will become.

IN THE FREEZER: This perfect dessert is very simple to freeze! Just make sure to cover the top with an airtight lid and pop it in the freezer. When ready to serve, let it thaw in the fridge.

The perfect amount of chocolate and decadent layers of delightful cheesecake filling and whipped cream will be a winner for everyone that tries this chocolate delight dessert.

FREQUENTLY ASKED QUESTIONS

Can I freeze this chocolate delight dessert?

This great dessert can be kept in the freezer for up to a month. Thaw in the refrigerator and serve.

Can I use a different type of crust for this recipe instead of the pecan crust?

You could use your favorite shortbread crust with the addition of ¼ finely chopped pecans for the bottom layer.

Is this recipe the same as Chocolate Lush or Chocolate Lasagna?

Yes! This great recipe goes by many names, including chocolate lush, chocolate dream, and chocolate lasagna.

MORE RECIPES YOU’LL LOVE

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close up shot of a slice of chocolate delight topped with pecans on a spatula

Chocolate Delight

5 from 1 vote
Chocolate lovers will be thrilled to whip up this chocolate delight, a simple layered dessert bursting with layers of cheesecake filling, rich chocolate pudding and a tasty pecan shortbread crust.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 3 hours 50 minutes
Servings 12

Ingredients
  

  • 13 ounces pecan Sandies cookies approximately 24 cookies
  • ½ cup unsalted butter melted
  • 5.9 ounces instant chocolate pudding
  • 3 cups whole milk very cold
  • 16 ounces cream cheese room temperature
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 8 ounces Cool Whip topping thawed
  • ¼ cup pecans toasted and finely chopped

Instructions
 

  • Preheat the oven to 350°F.
  • In the bowl of a food processor, add the pecan Sandies cookies and pulse until they are a fine crumb. Slowly drizzle the melted butter into the opening of the food processor while on low until all the butter is evenly incorporated into the cookie crumbs. Transfer the pecan cookie crust dough into the bottom of a 9×13 pan and press down in an even layer, then bake the crust for 15 minutes.
  • While the crust is baking, you will make your next layer by mixing together the cream cheese, powdered sugar and vanilla extract until smooth and fluffy. This will take 2 to 3 minutes using a handheld mixer on medium speed. Place the bowl of cheesecake filling into the refrigerator to chill while you make the next layer.
  • In another medium-sized bowl, whisk together the cold milk and instant chocolate pudding for 2 to 3 minutes until it starts to thicken up. Cover with a piece of plastic wrap, pressing down to touch the top of the pudding, and refrigerate until ready to assemble.
  • Once the crust has baked, allow it to cool on the counter for 30 minutes before adding the additional layers.
  • Once the crust is cooled, layer the cream cheese mixture evenly over the top of the crust.
  • Next, spread the chocolate pudding evenly over the cream cheese layer. Be very careful not to mix the layers.
  • Finally, using an offset spatula, spread the thawed cool whip topping over the top of the chocolate pudding mixture in an even layer. Garnish with the toasted and chopped pecans.
  • Place the chocolate delight into the refrigerator to chill and set up for a minimum of 3 hours, up to overnight, before slicing and serving. You can place the chocolate delight into the freezer for 30 minutes before serving to help ensure nice clean slices.

Notes

PRO TIP: It’s highly recommended to make this fabulous treat a day ahead of time and refrigerate it overnight. This will allow it to thicken and make it easier to cut into slices.
 
PRO TIP: Make sure your cream cheese is at room temperature so that it blends completely and doesn’t leave lumps in this layer.
 
PRO TIP: Add chocolate shavings on top of your fluffy whipped cream layer by grating a chocolate bar with a vegetable peeler.
 
PRO TIP: Be sure to use a sharp knife to slice your servings. It helps greatly to wipe the blade clean before each slice to help get those beautiful clean slices to show off the layers of your chocolate delight.

Nutrition

Calories: 523kcal | Carbohydrates: 52g | Protein: 7g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 523mg | Potassium: 228mg | Fiber: 1g | Sugar: 31g | Vitamin A: 903IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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