Chocolate Delight
A layered no-bake dessert featuring a crunchy pecan crust, creamy cheese layer, rich chocolate pudding, and fluffy Cool Whip.
Ingredients
Crust
- 1 cup all-purpose flour (can substitute 1:1 gluten-free flour blend if needed)
- ½ cup butter, melted (use salted or unsalted and adjust powdered sugar to taste)
- ½ cup pecans, chopped (walnuts work well as a swap)
Cream Cheese Layer
- 8 ounces cream cheese, room temperature (helps it whip smooth)
- 1 cup powdered sugar (can reduce to ¾ cup if you prefer less sweet)
- 16 ounces Cool Whip (can use homemade whipped cream strained to stiff peaks for a fresher flavor)
Pudding Layer
- 2 boxes chocolate instant pudding (small box, 3.9 oz each)
- 3 cups cold milk (use 2% or whole milk for best texture; non-dairy milks will thin the pudding slightly)
Instructions
Preparation of Crust
- Preheat oven to 350°F (if baking).
- In a medium bowl, combine flour, melted butter, and chopped pecans. Mix until evenly moistened and crumbly.
- Press the mixture into the bottom of a 9×13-inch pan, spreading it to the edges and pressing firmly to compact.
- Bake for 10–12 minutes until slightly golden, or chill for 30 minutes if you prefer a no-bake crust.
Preparation of Cream Cheese Layer
- Beat room-temperature cream cheese with powdered sugar until smooth.
- Fold in half of the Cool Whip until light and even.
- Spread the mixture over the cooled crust in an even layer.
Preparation of Pudding Layer and Assembly
- In a medium bowl, whisk together both boxes of chocolate instant pudding with cold milk.
- Whisk for about 2 minutes until it starts to thicken. Let it set 3–5 minutes to reach full consistency.
- Spoon the chocolate pudding over the cream-cheese layer and smooth the surface with a spatula.
- Top with the remaining Cool Whip and spread evenly.
- Garnish if desired with chopped pecans, shaved chocolate, or a sprinkle of cocoa powder.
Chilling
- Refrigerate for at least 2–4 hours (overnight is best) so layers firm up and slice cleanly.
- Slice and serve chilled.
Notes
Keep leftovers covered for up to 4–5 days, and avoid leaving out for more than 2 hours. For a less sweet version, reduce powdered sugar to ¾ cup.