Chocolate Delight
Chocolate delight is a chocolate pudding dessert made with four layers: butter pecan crust, sweet cream cheese, chocolate pudding, and homemade whipped cream.
Servings: 12
Ingredients
Butter Pecan Crust
- 1 cup chopped pecans
- 1 cup flour
- 8 tablespoons salted butter
Cream Cheese Layer
- 8 ounces full-fat cream cheese
- ½ cup confectioner's sugar
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
Chocolate Pudding Layer
- 1 large chocolate pudding 5.9 oz box that makes 6.5 cups of pudding
- 1 large vanilla pudding 5.9 oz. box that makes 6.5 cups of pudding
- 4½ cups milk 2%, whole, or fat-free
Whipped Cream Topping
- 2 cups heavy whipping cream
- ½ cup confectioner's sugar
- 1 teaspoon vanilla extract
Instructions
Make The Butter Pecan Crust
- Heat the oven to 350℉ (175℃). Soften the butter in the microwave for about 30 seconds. Mix the pecans, flour, and butter in a bowl.
- Press the pecan dough into a thin layer in a 9" x 13" pan. Bake for 10 to 15 minutes in the oven or until the crust is golden. Remove from the oven and allow the butter pecan crust to cool.
Make The Other Layers
- In a large bowl, make the pudding layer. Add the chocolate pudding, vanilla pudding, and 4.5 cups of milk. Whisk everything together by hand until the pudding thickens up (about 5 minutes). Set aside. See note 1.
- In a second large bowl, make the cream cheese layer. Add the cream cheese, vanilla extract, confectioner's sugar, and heavy whipping cream. Using a hand mixer, beat the contents until the cream cheese mixture thickens. Set aside.
- In a third large bowl, make the whipped cream layer. Add the rest of the quart of heavy whipping cream. Add the vanilla extract and confectioner's sugar. Beat the whipped cream using a hand mixer until peaks form.
Assemble the Chocolate Delight
- Once the butter pecan layer has cooled, scoop the cream cheese layer onto the crust. The crust is very crumbly, so when spreading the cream cheese layer expect pecan crumbs to intermix.
- Scoop the chocolate pudding layer evenly onto the cream cheese mixture. Evenly spread the pudding.
- Add the whipped cream layer on top. Sprinkle some chopped pecans on top.
- Put the chocolate delight yummy dessert in the fridge for 1 hour to set it prior to serving.
Notes
- The pudding box calls for 6 cups of milk for both pudding boxes (3 cups for each box), however, we need a thicker pudding mixture. Make sure to only add 4.5 cups of milk so that the pudding layer will be thick.
- 1 cup of flour weighs 120 grams. I like to use a kitchen scale to measure out flour.
- Storage: Chocolate delight can be made ahead by 2 days. Store in the fridge with a plastic wrap cover for up to 5 days. I do not recommend heating this dish nor storing it in a freezer.
Nutrition
Serving: 1/12 slice | Calories: 584kcal | Carbohydrates: 41g | Protein: 8g | Fat: 40g | Saturated Fat: 7g | Polyunsaturated Fat: 33g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 424mg | Fiber: 0g | Sugar: 23g