Chocolate Delight

why make this recipe

This Chocolate Delight is easy and fast. It has a crunchy nut crust, a smooth cream cheese layer, and a chocolate pudding top. You can make it ahead, and many people like its taste. It works for parties, potlucks, or a simple treat at home.

introduction

This dessert mixes simple ingredients into a rich, creamy treat. It needs little time to put together and cools in the fridge. If you want a warm chocolate drink idea to serve with it, try this crockpot hot chocolate recipe to pair with your slices.

how to make Chocolate Delight

1. Make and bake the nut crust.
2. Cool the crust fully.
3. Spread the cream cheese layer over the crust.
4. Make the chocolate pudding and spread it on top.
5. Add the final Cool Whip and pecan topping.
6. Chill at least two hours before cutting and serving.

Ingredients :

• 1 cup all purpose flour
• 1/2 cup butter, at room temperature
• 1 1/2 cups finely chopped pecans, divided
• Pinch of salt
• 8-oz cream cheese, at room temperature
• 1 cup powdered sugar
• 2 8-oz tubs Cool Whip, thawed
• 2 small boxes instant chocolate pudding
• 3 cups milk

Directions :

• Preheat oven to 325 degrees.
• Mix flour, butter, 1 cup of pecans and salt with an electric mixer until just combined then press evenly into the bottom of a 13×9 baking dish. Bake at 325 degrees for 25-30 minutes or until just starting to brown. Cool completely.
• Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip then mix until combined. Spread cream cheese mixture evenly onto crust.
• Mix pudding mixes and milk with an electric mixer on medium speed for two minutes. Spread pudding mixture evenly onto cream cheese layer.
• Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans. Refrigerate at least 2 hours before serving.
• Refrigerate to store up to 4-5 days.

how to serve Chocolate Delight

Cut into squares and serve cold. Use a sharp knife for clean slices. Add extra chopped pecans or a light dusting of cocoa if you want a small decoration.

how to store Chocolate Delight

Cover the dish with plastic wrap or transfer pieces to an airtight container. Keep in the refrigerator for up to 4-5 days. Do not freeze, as the Cool Whip and pudding can change texture.

tips to make Chocolate Delight

• Cool the crust completely before adding the cream cheese layer to avoid melting.
• Use room-temperature cream cheese so it mixes smooth.
• Mix pudding on medium speed for two minutes for the best set.
• Chop pecans finely so they stick to the crust and top evenly.
• Chill at least two hours so layers firm up well.

variation (if any)

• Use whipped cream instead of Cool Whip for a fresher taste.
• Swap pecans for walnuts or almonds.
• Use vanilla pudding for a lighter flavor, or mix chocolate and vanilla for stripes.

FAQs

Q: Can I make this a day ahead?
A: Yes. Make it the day before and keep it refrigerated. It may taste even better after the flavors set.

Q: Can I use low-fat ingredients?
A: You can, but texture may change. Low-fat Cool Whip and pudding may be softer.

Q: How do I cut neat slices?
A: Chill well, use a sharp knife, and wipe the knife clean between cuts.

Q: Can I double the recipe?
A: Yes, double the ingredients and use a larger dish or two 13×9 pans.

Chocolate Delight

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 120 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Refrigerating/Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A rich and creamy chocolate dessert with a crunchy nut crust, perfect for parties or a simple treat.

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Ingredients

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• 1 cup all purpose flour
• 1/2 cup butter, at room temperature
• 1 1/2 cups finely chopped pecans, divided
• Pinch of salt
• 8-oz cream cheese, at room temperature
• 1 cup powdered sugar
• 2 (8-oz) tubs Cool Whip, thawed
• 2 small boxes instant chocolate pudding
• 3 cups milk

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Instructions

1. Preheat oven to 325 degrees F.
2. Mix flour, butter, 1 cup of pecans, and salt with an electric mixer until just combined.
3. Press mixture evenly into the bottom of a 13×9 baking dish.
4. Bake at 325 degrees F for 25-30 minutes or until just starting to brown. Cool completely.
5. Mix cream cheese and powdered sugar with an electric mixer until smooth.
6. Fold in half of the Cool Whip and mix until combined. Spread evenly onto crust.
7. Mix pudding mixes and milk with an electric mixer on medium speed for two minutes.
8. Spread pudding mixture evenly onto cream cheese layer.
9. Spread remaining Cool Whip onto chocolate layer and sprinkle with remaining chopped pecans.
10. Refrigerate for at least 2 hours before serving.

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Notes

Allow the dessert to chill completely for best texture. Cut into squares and serve cold.

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Nutrition

• Serving Size: 1 square
• Calories: 360
• Sugar: 25g
• Sodium: 250mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 30mg