Chocolate Delight
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.
Servings: 12
Calories: 523kcal
Ingredients
- 13 ounces pecan Sandies cookies, approximately 24 cookies
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 5.9 ounces instant chocolate pudding
- 3 cups whole milk, very cold
- 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 9x13 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.
- Spread the chocolate pudding evenly over the cream cheese layer. Be very careful not to mix the layers.
- 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
- 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.
- Make sure your cream cheese is at room temperature so that it blends completely and doesn’t leave lumps in this layer.
- Add chocolate shavings on top of your fluffy whipped cream layer by grating a chocolate bar with a vegetable peeler.
- 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