Easy Chocolate Delight
A no-bake layered dessert with buttery pecan crust, creamy cream cheese, rich chocolate pudding, and fluffy whipped topping. Perfect for potlucks and gatherings!
Equipment
- 9x13-inch baking dish
- Electric mixer
- Mixing bowls
- Whisk
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter softened
- 1 cup pecans finely chopped, divided
- 1 pinch salt
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 16 ounces whipped topping like Cool Whip, thawed and divided
- 2 boxes (3.9 oz each) instant chocolate pudding mix
- 3 cups cold whole milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans for garnish
- chocolate syrup for drizzling, optional
Instructions
- Preheat oven to 325°F. In a medium bowl, combine 1 cup flour, 1/2 cup softened butter, 1 cup chopped pecans, and salt. Mix until coarse crumbs form.
- Press mixture firmly into the bottom of a 9x13 inch baking dish. Bake for 25-30 minutes until lightly golden. Cool completely.
- Beat 8 oz cream cheese and 1 cup powdered sugar until smooth. Fold in 8 oz whipped topping gently. Spread evenly over cooled crust.
- Whisk 2 boxes chocolate pudding mix with 3 cups cold milk for 2 minutes. Let sit 5 minutes to thicken. Spread over cream cheese layer.
- Top with remaining 8 oz whipped topping. Sprinkle with 1/2 cup chopped pecans. Drizzle with chocolate syrup if desired.
- Refrigerate at least 4 hours or overnight before serving. Cut into squares and serve chilled.
Notes
- Use cold milk straight from the fridge for best pudding consistency
- Let crust cool completely before adding cream cheese layer to prevent melting
- Best made a day ahead for optimal flavor and texture
- Store covered in refrigerator for up to 5 days