This dessert is simple to make, yet impresses every time. It’s no-bake (aside from the crust), can be made ahead, and keeps well in the fridge. Each layer offers a different texture and flavor—crunchy, creamy, rich, and smooth—all harmonizing into one irresistible treat. It’s also super customizable!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Chopped pecans
Butter
Cream cheese
Powdered sugar
Whipped topping (like Cool Whip)
Instant chocolate pudding mix
Cold milk
Optional: shaved chocolate or extra pecans for garnish
Direction
Preheat oven to 350°F (175°C).
In a mixing bowl, combine flour, chopped pecans, and melted butter. Press the mixture into the bottom of a 9×13-inch baking dish.
Bake the crust for 15–20 minutes, then let it cool completely.
In a separate bowl, beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping and spread this layer over the cooled crust.
In another bowl, whisk together the chocolate pudding mix and cold milk until thickened (about 2 minutes). Spread the pudding over the cream cheese layer.
Top with the remaining whipped topping, spreading it evenly.
Chill in the refrigerator for at least 4 hours, or overnight for best results.
Before serving, garnish with chocolate shavings or extra chopped pecans, if desired.
Servings and timing
This recipe makes about 12–15 servings. Prep time: 20 minutes Cook time: 15–20 minutes Chill time: 4 hours Total time: approx. 4 hours 40 minutes
Variations
Nut-free: Use crushed graham crackers or Oreos for the crust instead of pecans.
Double chocolate: Add mini chocolate chips between the pudding and whipped topping layers.
Peanut butter twist: Mix a couple tablespoons of peanut butter into the cream cheese layer.
Use different pudding flavors: Try white chocolate, vanilla, or butterscotch for a new spin.
Add fruit: A layer of sliced bananas or strawberries under the pudding adds freshness.
Storage/Reheating
Store Chocolate Delight in the refrigerator, covered, for up to 5 days. Do not freeze, as the layers can separate or become watery. Serve chilled. No reheating needed.
FAQs
Can I make this dessert ahead of time?
Yes! It actually tastes better when chilled for several hours or overnight.
What can I use instead of pecans in the crust?
Try crushed graham crackers, vanilla wafers, or Oreos mixed with butter.
Can I use homemade whipped cream?
Absolutely. Just be sure it’s stabilized so the layers hold up over time.
Can I make this gluten-free?
Yes, use a gluten-free flour blend or substitute a gluten-free cookie crust.
What kind of pudding works best?
Instant pudding is key for setting quickly and keeping a smooth texture.
Can I freeze Chocolate Delight?
Freezing is not recommended as the texture changes. It’s best served fresh from the fridge.
Is it okay to use sugar-free pudding?
Yes, sugar-free pudding works well if you want to cut down on sugar.
Can I use different nuts?
Yes, walnuts or almonds can be used in place of pecans.
How long does it need to chill?
At least 4 hours, but overnight is ideal for the layers to set properly.
Is it supposed to be served cold?
Yes, Chocolate Delight is best served chilled straight from the fridge.
Conclusion
Chocolate Delight is the perfect make-ahead dessert for when you need something sweet, simple, and satisfying. With its creamy chocolate layers and buttery nut crust, it delivers comfort and indulgence in every slice. Whether you serve it for a family dinner or a festive gathering, this timeless treat is sure to impress.
Chocolate Delight is a classic layered dessert with a buttery pecan crust, creamy sweetened cream cheese, rich chocolate pudding, and fluffy whipped topping. It’s an easy, make-ahead treat perfect for holidays, potlucks, or weeknight indulgence.
2 packages (3.9 oz each) instant chocolate pudding mix
3 cups cold milk
Optional: shaved chocolate or extra chopped pecans for garnish
Instructions
Preheat oven to 350°F (175°C).
In a bowl, combine flour, chopped pecans, and melted butter until well mixed.
Press the mixture into the bottom of a 9×13-inch baking dish to form the crust.
Bake the crust for 15–20 minutes until lightly golden. Let cool completely.
In a separate bowl, beat cream cheese and powdered sugar until smooth and fluffy.
Fold in half of the whipped topping. Spread this layer evenly over the cooled crust.
In another bowl, whisk together the chocolate pudding mix and cold milk until thickened, about 2 minutes.
Spread the pudding evenly over the cream cheese layer.
Top with the remaining whipped topping, spreading it to cover the pudding layer completely.
Chill in the refrigerator for at least 4 hours, or overnight for best results.
Before serving, garnish with shaved chocolate or chopped pecans if desired.
Notes
Make the day before for optimal flavor and firm layers.Crust can be substituted with crushed graham crackers or Oreos for a nut-free version.Use homemade stabilized whipped cream if preferred over store-bought topping.Layer sliced bananas or strawberries under the pudding for added fruitiness.Do not freeze; the layers may separate or become watery.
