Featuring layers of nutty shortbread, fluffy cream cheese, and rich chocolate pudding, this Chocolate Delight Recipe won’t disappoint!
There’s a lot to love in this chocolate delight recipe. Everything about it delights, from the fun, easy prep to the creamy-sweet layers and crunchy base.
I love how this recipe combines some of my favorite desserts in one incredibly delicious bite. The cream cheese layer tastes like a fluffy cheesecake. Chocolate pudding has been a favorite of mine since I was a little girl. And whipped topping, well, I could eat it by the spoonful. And from the way this dish disappears at potlucks and parties, I’d say others feel the same way.
If wheat isn’t part of your diet, simply trade the regular flour for a gluten-free all-purpose flour like I do. And for my dairy-free bakers out there, use dairy-free pudding mix and plant-based butter, cream cheese, whipped topping, milk, and chocolate. Don’t you love recipes that are so tweakable?
While chocolate delight is easy to make, it’s essential to follow the instructions carefully. The cooling time is crucial after baking the cookie base. If you add the cream cheese mixture before it completely cools, it melts into the shortbread. Softening your cream cheese and butter at room temperature is equally crucial, as is thawing your whipped topping. Also, the chilling times can’t be skipped for this dessert if you want it to set correctly. In fact, if you can make it the day before, even better. That bonus chill time helps the dessert to slice more cleanly—plus, the flavors will meld together even more! Follow these simple steps and you’ll enjoy remarkable results.
Delicious decorations
If you’re serving chocolate delight to guests, try adding a little extra flair. For example, dark chocolate shavings are simple enough, and a light dusting of cocoa powder adds some elegance. If you have the time, use parchment paper to draw a design. Cut the design out, and lay it on top of the dessert before serving. Put your cocoa powder in a sieve and shake it lightly over the top. Then, when you lift the parchment, you have a beautiful design.
Other fun options include fruit, particularly berries. They pair quite well with the chocolate pudding and whipped cream. You can also use colored sugar or sprinkles for added visual appeal. And, of course, if you really want to amp up the chocolate flavor, mix some mini chocolate chips into the cream cheese layer.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the dessert. Just remember to tightly wrap it and place it in a freezer-safe container or zippered bag. It should be good for up to 1 month. Defrost frozen leftovers in the refrigerator before serving. The texture may change slightly as the crust will soften, but it will still taste great.
Serving suggestions
This chocolate delight recipe is great any time of year. It’s perfect for summertime gatherings featuring a BLT Grilled Romaine Wedge Salad With Lemon Vinaigrette, Vinegar Coleslaw, Grilled Sweet Potatoes, and BBQ Pork Chops. When cooler weather arrives, enjoy it after hearty dishes like a cozy Cowboy Chili, Skillet Shepherd’s Pie, or Chicken Cacciatore. Honestly, this dessert is perfect after any meal!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1 cup chopped pecans plus more for optional garnish
- Pinch of salt
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 16 ounces whipped topping thawed
- 2 boxes instant chocolate pudding mix about 7 to 8 ounces total
- 3 cups whole milk
- Chocolate shavings for garnish (optional)
Instructions
- Preheat the oven to 350°F. In a bowl, combine the flour, softened butter, chopped pecans, and a pinch of salt. Mix until it forms a crumbly texture. Press the mixture firmly into the bottom of a 9×13-inch baking dish.
- Bake for 15 minutes or until the crust is light golden brown. Carefully remove from the oven and allow it to cool completely.
- Using an electric mixer, beat the cream cheese and powdered sugar together until smooth. Gently fold in half of the whipped topping. Spread this cream cheese layer evenly over the cooled crust.
- Chill for about 20 minutes. Meanwhile, whisk together the instant chocolate pudding mix and milk until smooth and slightly thickened.
- Pour and spread this pudding mixture over the cream cheese layer. Top with the remaining whipped topping and smooth the surface.
- Refrigerate the assembled dessert for at least 2 hours, until fully set. Slice and serve chilled, garnished with additional pecans and chocolate shavings if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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