This easy four layer dessert is literally a chocolate delight! A buttery pecan crust is topped with a cheesecake filling, chocolate pudding, and a whipped topping layer finished with toffee bits!

Piece of layered chocolate delight dessert on a white plate with chocolate pudding and whipped topping layers, topped with chopped toffee.

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Chocolate Delight Recipe

My sister in law made this dessert for my brothers birthday and I had to get the recipe! This chocolate delight is made with a pecan crust, a creamy cheesecake layer, topped with rich chocolate pudding and a fluffy whipped topping. It is so yummy!

It’s a no-fuss dessert that delivers decadence in every bite! This four layer delight is in good company with a chocolate eclair cake, chocolate lasagna, and peanut butter lasagna. If you love the idea of a no-bake layered cake, you’ll love this one just as much!

Why I Love This Dessert

  • Easy to make. With minimal ingredients, this dessert is effortless. Only the crust needs baking.
  • Customizable. Play around with the flavors! Turn your chocolate delight into a butterscotch delight!

Ingredients Notes

Overhead view of chocolate delight ingredients including Cool Whip, cream cheese, butter, flour, powdered sugar, pecans, milk, and instant chocolate pudding mix.

Find the full printable recipe with specific measurements below.

  • For the crust: You’ll need unsalted butter brought out to room temperature about 30 minutes before, so it’s softened. All-purpose flour, and finely chopped salted pecans.
  • Cheesecake layer: Softened cream cheese, powdered sugar, and thawed Cool Whip.
  • Chocolate pudding layer: Instant Chocolate pudding and whole milk.
  • Topping: Cool Whip (again, thawed), chopped pecans, grated chocolate and/or Heath bits.

How to Make Chocolate Delight

In a bowl, mix the flour, pecans, and softened butter until it has the texture of a cookie dough. Transfer the mixture into the bottom of a prepared 9×13-inch baking dish and press down until it forms an even layer.

Bake in a preheated 350°F oven for 20 minutes until golden, and then allow it to cool completely for an hour.

Bowl of flour, chopped pecans, and a stick of butter ready to mix for the pecan shortbread crust.
Baked pecan shortbread crust cooled in a glass baking dish, ready for the next layer.

In a clean, medium mixing bowl, use an electric mixer to whip the softened cream cheese and powdered sugar. Fold in the Cool Whip. Use an offset spatula to spread the cream cheese mixture over the crust.

Whisk the pudding and mix in a large bowl until slightly thickened. Let it rest for 5-10 minutes until set, and then pour it over the cream cheese layer.

Baked pecan shortbread crust cooled in a glass baking dish, ready for the next layer.
Layer of chocolate pudding being spread over the cream cheese layer with a spatula.

Spread the remaining Cool Whip on top. Cover with plastic wrap and let that chill in the fridge for at least 2 hours.

Sprinkle chocolate shavings over the top and with nuts or Heath bits just before serving. Cut into squares and enjoy!

Spreading a layer of whipped topping over the chocolate pudding in a glass baking dish.
Finished chocolate delight dessert topped with whipped cream and chopped toffee pieces in a glass baking dish.

Recipe Tips

  • Do not overbake the crust. It may appear underdone just out of the oven. The buttery pecan crust will continue to bake and set as it rests.
  • Pecans. If you’re using unsalted pecans, add a pinch of salt. It’ll bring out their flavor and add balance to the sweetness. Toast them before chopping for added flavor.
  • Make ahead. This chocolate layer dessert can be made up to 24 hours in advance. Once it’s assembled and placed in the fridge to chill, you can keep it chilling overnight.
  • For clean slices. Wipe the blade clean between each cut.
Close-up of creamy chocolate delight dessert with a forkful taken out showing layers of pudding, cream cheese, and whipped topping over a pecan crust.

More recipes with pudding to try include easy banana pudding, Oreo dirt cake and chocolate banana cream pie.

More No-Bake Dessert Recipes

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Piece of layered chocolate delight dessert on a white plate with chocolate pudding and whipped topping layers, topped with chopped toffee.

Chocolate Delight

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Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 12
This easy four layer dessert is literally a chocolate delight! A buttery pecan crust is topped with a cheesecake, a pudding, and a whipped topping layer finished with toffee bits!
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Equipment

Ingredients 

Crust

  • ½ cup unsalted butter , softened
  • 1 cup all-purpose flour , spooned and leveled
  • ¼ cup salted pecans , finely chopped

Layers

  • 1 8 ounce package cream cheese , softened
  • 1 cup powdered sugar
  • 1 cup Cool Whip , thawed
  • 2 3.9 ounce boxes instant chocolate pudding
  • 3 cups whole milk

Topping

  • 1-2 cups Cool Whip , thawed
  • chopped pecans , optional
  • grated chocolate or Heath bits , optional

Instructions

  • Prep. Preheat oven to 350°F and spray a 9×13 clear baking dish with nonstick cooking spray.
  • Pecan shortbread crust. In a bowl, mix together 1 cup flour, 1/4 cup pecans and 1/2 cup softened butter until mixture resembles cookie dough (alternatively pulse in food processor). Press into the bottom of prepared baking dish. Bake for about 20 minutes until browned. Cool completely, about an hour.
  • Cream cheese layer. In a medium mixing bowl using an electric mixer, combine softened cream cheese and 1 cup powdered sugar until well blended. Stir in 1 cup of Cool Whip and fold to combine. Use an offset spatula to spread over cooled crust.
  • Pudding layer. In a large bowl, whisk together the two boxes of pudding with 3 cups of milk until slightly thickened. Rest for 5-10 minutes to set then pour over the cream cheese layer.
  • Topping. Spread the remaining 1 cup whipped topping on top. Cover and refrigerate at least 2 hours up to 24 hours. Before serving, grate chocolate over the top and sprinkle with nuts (or Heath bits). Cut into squares.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Pecans: If using unsalted pecans, add a pinch of salt.
For best results, chill for 8-24 hours and use a sharp knife that has been run under water for clean slices. Wipe the knife blade between cutting. 
Store: Chocolate delight dessert can be stored covered in the refrigerator up to 3-4 days. After that the layers will start to ‘leak’ but will still be okay to eat.
Recipe from Chey 

Nutrition

Calories: 201kcal, Carbohydrates: 24g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 30mg, Sodium: 36mg, Potassium: 119mg, Fiber: 0.3g, Sugar: 15g, Vitamin A: 358IU, Calcium: 93mg, Iron: 0.5mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Substitutions and Variations

  • Toast the pecans for additional flavor before chopping.
  • Pudding: You can use one box of vanilla instant pudding and one box of chocolate pudding, or use two boxes of vanilla pudding for a vanilla delight. You can also make it with butterscotch pudding.lemon pudding for a summer potluck.
  • Shortbread crust: For a crust option without nuts, use the shortbread crust from my pumpkin pie bars with shortbread crust.
  • Whipped topping: You could use homemade stabilized whipped cream for the layers and homemade whipped cream for the topping.
  • Could garnish with a drizzle of chocolate syrup instead.
     

Recipe FAQs

How to store leftovers?

Keep leftovers stored in the fridge for up to 4 days. It’ll be safe to eat for a little longer than that; however, the textures will start to change. The layers will start to leak, and the crust will become soggy.

Can I freeze it?

You can freeze this 4 layer dessert for up to 2 months. I suggest freezing it sooner rather than later so you’re not freezing it once the layers start to leak. Keep it as fresh as possible, and once you’re ready to eat it again, thaw it in the fridge.