Layered Chocolate Delight has been a family favorite for years. It’s fluffy, lightly sweetened, creamy and delicious. I have never seen another dessert that my family and friends have enjoyed so much. It’s easy to please the gang with its rich fabulous chocolate taste. If you are a chocolate lover I’m sure you would feel the same.
Layered Chocolate Delight is the perfect chocolate dessert made up of four layers of luscious pillowy goodness. Starting with a light buttery pecan crust, baked to a golden brown. Next, topped with a cream cheese layer followed by rich chocolate pudding. Now, to finish off the dessert, a final layer of whipped topping is added. Then the absolute final step is to garnish the dessert with mini chocolate chips to truly make this dessert a Layered Chocolate Delight.
Who knew four layers of lusciousness could taste so wonderful. Layered Chocolate Delight is not a heavy dessert, you could eat two or three servings easily, so be careful and don’t overindulge.
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- 1-1/3 cup flour
- 1 stick butter, softened
- ½ cup pecan, finely chopped
- 3 tablespoons sugar
- Cooking spray
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 large container Cool Whip
- 2 (3-3/4 ounces) chocolate instant pudding
- 3 cups of milk
- ½ cup mini chocolate chips
- strawberries (optional)
- Preheat oven to 350 degrees. Spray a 13x9-inch pan.
- In a medium bowl, combine flour, sugar, butter until crumbly. Stir in pecan; pat crust into prepared pan. Bake at 350 degrees for 18 to 25 minutes or until golden brown; Cool.
- In a medium bowl, combine cream cheese and powdered sugar until smooth and creamy. Fold in ¾ cup Cool whipped topping;
- Spread the cream cheese mixture over the cool crust.
- In a medium bowl, combine pudding mix and milk; beat thoroughly. Use a large spoon to evenly proportion the pudding onto the cream cheese. Then, use a spatula to gently spread the pudding over the cream cheese.
- Spread the remainder of the Cool Whip over the dessert.
- Refrigerate for 2 to 4 hours.
