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

Chocolate Delight

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!

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 9x13 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.

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 my SIL 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.

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