Chocolate delight is a beautiful and easy layered dessert featuring a crunchy crust topped with whipped cream cheese and chocolate pudding. It’s always a favorite at summer potlucks!
Chocolate Delight Dessert
This chocolate delight recipe has been one of Granny’s favorite desserts for a long time. In her recipe box it is called “Chocolate Friendship Torte.” It’s also one of my favorite desserts as well and I was excited to make it and see if it was as great as I remember. And it is!
Chocolate Delight is a yummy, layered pudding dessert that’s easy to prepare with a few ingredients. Here’s a breakdown of the layers:
- Layer 1: Pecan shortbread crust
- Layer 2: Whipped cheesecake
- Layer 3: Chocolate pudding
- Layer 4: Whipped topping
This dessert is the perfect combination of crunch, cream, and chocolate. No one flavor takes over and the result is an irresistible blend of taste and texture. Every bite is pure bliss!
You’ll love it and so will the people you share it with! I made this treat for my grandkids for the first time this week…it was a big hit! — Sara
Related: If you like this recipe, be sure to try our Lemon Lush recipe too! It’s a similar layered dessert made with lemon pudding!
Ingredients
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- 1 cup all-purpose flour
- ½ cup of butter, melted
- ½ cup chopped pecans
- 8 ounces cream cheese, room temperature
- 1 cup confectioner’s sugar
- ½ container original Cool Whip
- 2 packages (small size) chocolate instant pudding
- 3 cups of milk
- ½ container of Cool Whip
Helpful Kitchen Tools
- Electric Mixer
- 9×13″ casserole dish or baking pan
- Mixing Bowls
Instructions
This is a make ahead dessert. It’s not difficult but each layer has to set before you add the next one. There is a short baking time for the crust, followed by a period of cooling.
I used the time between layers to clean up utensils and bowls or get the next layer ready. The only layer you can’t prepare ahead of time is the pudding layer. It sets up fast and you want to be able to pour it.
The whole thing takes about one and a half hours. Then you can put it in the refrigerator until it’s time to serve.
Layer 1: Nut Crust
- Mix flour, melted butter, and chopped nuts.
- Spread this mixture in an even layer on the bottom of 9X14 baking dish and press down to make a crust.
- Bake at 350 degrees F for 15 minutes.
- Remove baking pan from oven and allow to cool completely to room temperature before adding the next layer.
Layer 2: Whipped Cream Cheese
- Using an electric mixer, cream together the cream cheese and powdered sugar until well combined.
- Add the Cool Whip and mix well.
- Scoop the cream cheese mixture on top of the first layer and spread gently.
- Allow this layer to set before starting the chocolate pudding layer.
Layer 3: Chocolate Pudding
- Whisk together the pudding mixes and milk until well combined and smooth.
- Pour over the cream cheese layer. Spread gently if needed until all of the cream cheese is covered.
- Place in fridge until the pudding is set.
Layer 4: Whipped Topping
- Gently spread the remaining whipped topping on top of the pudding.
- Chill the completed chocolate pudding dessert in the fridge until fully set, before adding any toppings or garnishes.
TIP: For easier slicing, place the layered chocolate dessert in the freezer for 30 minutes before serving. Run your knife under hot water and rinse between each slice to prevent smearing the layers.
Layering Tips
- Each layer needs a little time to set before adding the next. Placing the pan in the freezer between the preparation of each layer helps speed up the process.
- The crust layer is fairly thin, so once baked, it needs to cool completely before you add the cream cheese layer.
- It is important that the cream cheese layer be at room temperature and as soft as possible for spreading. Gently drop it on the nut layer and carefully spread with a spatula. If you put too much pressure on it, the nut layer will pull up.
- Make the chocolate pudding layer at the last moment when you are ready to pour it onto the cream cheese layer. Instant pudding sets up fast! You can still spread it, but it will be easier if you can pour it.
- Allow the pudding to set up before you add the last whip cream layer. If you try to spread the whipped topping before the pudding has a chance to set, it will blend together a bit and lose that layered look.
Recipe Variations
- We used pecans in this recipe, but alternatively you could use walnuts to make the crust.
- For a garnish, you can use a zester or potato peeler to add some extra chocolate shavings or chocolate curls to the top. You could also sift a little cocoa powder or drizzle chocolate syrup on top.
- Switch up the flavor of your dessert by trying different flavors of pudding. You can also add more layers if you have a bigger pan and more time.
Frequently Asked Questions
How Far Ahead Can You Make Chocolate Delight Dessert?
Chocolate delight is the perfect make-ahead dessert! It keeps well in the fridge for up to two days, so you can make it a day ahead of time. After that, the layers will begin to merge, so if you want to hold it for longer than a day or two, keep it frozen.
Can You Freeze Chocolate Delight Dessert?
Yes, you can freeze chocolate delight for up to a week. Be sure to completely cover the pan with plastic wrap or a lid (if you baking dish has one) to protect the dessert.
More Layered Dessert Recipes To Try
Chocolate Delight Recipe (Printable Recipe Card)
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Chocolate Delight Recipe
Equipment
- 9×13″ casserole dish or baking pan
- Mixing bowls
- Instructions
Ingredients
- 1 cup all-purpose flour
- ½ cup butter melted
- ½ cup pecans chopped
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar
- 16 oz Cool Whip 1 large tub
- 2 boxes chocolate instant pudding small box (3.9oz)
- 3 cups milk
Instructions
Layer 1: Nut Crust
- Mix flour, melted butter, and chopped nuts.
- Spread this mixture in an even layer on the bottom of 9X14 baking dish and press down to make a crust.
- Bake at 350 degrees F for 15 minutes.
- Remove baking pan from oven and allow to cool completely to room temperature before adding the next layer.
Layer 2: Whipped Cream Cheese
- Using an electric mixer, cream together the cream cheese and powdered sugar until well combined.
- Add half of the Cool Whip and mix well.
- Scoop the cream cheese mixture on top of the first layer and spread gently.
- Allow this layer to set before starting the chocolate pudding layer.
Layer 3: Chocolate Pudding
- Whisk together the pudding mixes and milk until well combined and smooth.
- Pour over the cream cheese layer. Spread gently if needed until all of the cream cheese is covered.
- Place in fridge until the pudding is set.
Layer 4: Whipped Topping
- Gently spread the remaining whipped topping on top of the pudding.
- Chill the completed chocolate pudding dessert in the fridge until fully set, before adding any toppings or garnishes.
Notes
Nutrition
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We made this when I was in Jr. High School in Tulsa Oklahoma! It became, and still is, my absolute favorite dessert!! Never took an hour and a half though. Takes me about 45 minutes to get all the layers made and the crust baked and cooled. It was called Afternoon Delight ♥️
My crust come a part when I did the cream cheese layer. What did I do wrong , used real butter and it seemed cooled
The crust is fragile when you spread the cream cheese layer. My best advice is to make sure the cream cheese is room temperature and be very patient as you spread it on the crust. In the recipe, I have a section of notes that goes into more detail about the layers.
The crust was terribly hard to spread out in the 9 x 13 pan I used. I baked it and it just came out kind of gooey. I checked the ingredients and made sure that I used the correct measurements. It seemed like it either needed more flour or less butter?
The crust was gooey, I’ve made a hundred times but for some reason crust never hardened enough to spread second layer. Please let readers know if measurements are correct!! Disappointed.
My mother made this for us kids in the 80’s. She just called it “dessert”. I stumbled on this recipe and instantly recognized the picture! I made it and it tastes exactly like mom used to make! Thank you!!!
Love to hear that it brought back memories of your mother’s dessert!
I made the mistake of buying a graham cracker pie crust which turned into a happy accident. I broke it up & ditched the pie pan. I crumbled up the graham cracker, added about 3/4 cup of melted butter & pressed out the crust into the 9X13 pan. Baked it for 10 min then let it cool. Worked like a charm. It’s chilling in the fridge so I’ll have to let you know how it turned out.
I love a graham cracker crust so can’t wait to hear how it turns out for our Chocolate Delight. Sara
I don’t have all the ingredients for this just now, but I’m bookmarking this page as it looks SO dang good. And I adore the original name, too! Makes me want to make this for all my friends.
Definitely give it a try! It is our most popular recipe here and one of my favorites. Sara
Amazing! Love this recipe and so easy to make
I’m so happy to hear you loved it! It is definitely one of my all-time favorites. Sara
I increased the cream cheese mixture by 1/2, it’s my husband’s favorite part. I turned out really good!
I have made this desert for 40+ years. It’s always my most requested desert. Have to be very gentle when adding the cream cheese mixture to the crust. I love this recipe.