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–+ servings
a slice of chocolate delight showing the silky layers of pudding.

Chocolate Delight

Looking for a crowd-pleasing dessert? Chocolate Delight pudding dessert is three layers of rich pudding and whipped topping, served on a delicious pecan crust. This is the perfect pudding dessert for the chocolate lover in your life!
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Prep Time 20 minutes
Cook Time 25 minutes
chill time 3 hours
Total Time 3 hours 45 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 372 kcal

Equipment

  • stand mixer
  • 9X13 baking dish

Ingredients
  

for the crust

  • 1 ½ cup All-Purpose flour
  • ¾ cup butter 1 ½ sticks
  • 1 cup pecans

for the first layer

  • 8 ounces cream cheese room temperature
  • 1 cup powdered sugar
  • 1 cup whipped topping

for the second layer

  • 1 package instant vanilla pudding 3.4 ounces
  • 1 package instant chocolate pudding 3.4 ounces
  • 3 cups milk

for the third layer

  • 1 cup whipped topping
  • 1 cup toffee crushed
  • optional: peanuts, chocolate chips, chopped candy bars

Instructions
 

  • Preheat the oven to 350. Make the crust by adding the flour, frozen butter cubes and pecans to a food processor or high speed blender. Pulse until the mixture is crumbly and fine, like wet sand.  Press the crust into a greased 9X13 pan.  Bake for 25 minutes.  Let cool completely before moving on to the next steps.
  • For the first layer, add the room temperature cream cheese, powdered sugar and whipped topping to a stand mixer. Whisk on low speed for the first minute, then turn it up to medium/high and beat for three minutes more or until light and fluffy with no chunks remaining. Spread it over the crust.
  • Using the same stand mixing bowl and whisk attachment (no washing needed!), add the vanilla pudding packet, chocolate pudding packet and milk.  Whisk for two minutes until thick and smooth. Pour it over the cream cheese layer and spread it evenly.
  • The final layer is simply another cup of whipped topping! This recipe works out perfectly if you are buying Cool Whip and use half of the container for the cream cheese layer and the remaining half for the top layer.  Sprinkle with desired candies and toppings.  We love toffee pieces!
  • Chill for at least three hours in the fridge before serving. This can be made ahead and kept in the fridge for up to three days for peak freshness.  It can also be frozen and served as an icebox cake! 

Notes

Chef's Notes:
  1. Before starting the crust, I cut the butter into small cubes and freeze them for thirty minutes. The chilled butter helps the crust to crumble together in uniform pieces.
  2. Let the crust layer cool fully before moving on to the layer steps. When I am making this, I give it at least thirty minutes and sometimes I even pop it in the fridge. No one likes melted cream cheese! Well, I guess I actually do. But not for this!
  3. I keep my milk in the fridge until I'm ready to make the vanilla and chocolate pudding layer. When I make a Chocolate Delight dessert, this is pretty much the only time I ever buy instant pudding. It's just so handy and fast for this recipe! Cold milk is the key.
  4. Want to hear a secret? I don't wash out my whisk or mixing bowl when I'm making the layers for this dessert! I just use a spatula and get as much out as possible. If there is a little crossover between layers, no one will notice! Save yourself the dishes.

Nutrition

Calories: 372kcalCarbohydrates: 32gProtein: 5gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 58mgSodium: 159mgPotassium: 145mgFiber: 1gSugar: 22gVitamin A: 711IUVitamin C: 0.1mgCalcium: 90mgIron: 1mg
Tried this recipe?Let us know how it was!