Chocolate Delight
Chocolate Delight is a layered pudding dessert that looks impressive and tastes amazing, but is so easy to whip up! It’s made with a pecan cookie crust that’s topped with layers of cheesecake filling, pudding, and Cool Whip. This chocolate layered dessert is perfect for all of the chocolate lovers in your life. It’s a fabulous treat to bring to parties and holiday gatherings, and people always ask me for the recipe.
This chocolate delight dessert is one of those desserts that once you try, you just can’t stop thinking about until you got another piece! It’s the perfect amount of chocolate, creaminess, and richness to keep you coming back for more.
My mom has been making this chocolate layered dessert, commonly called chocolate delight, chocolate lush or chocolate lasagna, for years. It’s a popular choice for birthdays and other special occasions. A good dessert can take an ordinary gathering and make it something extraordinary. And this chocolate pudding layered cake is that good! This irresistible, yet super easy dessert is a total crowd pleaser that both the adults and kids will enjoy.
Looking for other layered pudding desserts? Try my layered pistachio dessert or Oreo no-bake dessert next!
This is one of my favorite desserts to make for a crowd! I’ve made it multiple times and it’s always a hit!
— Kate
Why you will love this recipe
- Tastes so creamy, rich and delicious.
- The texture of the creamy pudding with the cookie crust is to die for!
- Looks so pretty when sliced with the contrasting layers.
- Great for feeding a group – makes 12 servings!
Ingredients you’ll need
This chocolate delight recipe has 5 layers – a pecan cookie crust, fluffy cheesecake filling, creamy vanilla and chocolate pudding combo, whipped topping and chocolate shavings. Here’s everything you’ll need to make it:
- For the cookie crust: The crust is like a pecan shortbread cookie and is made with a mix of all-purpose flour, melted butter and finely chopped pecans.
- Cheesecake layer: A combination of softened cream cheese, cup confectioners’ sugar and thawed Cool Whip is spread over the crust for that classic sweet and tangy cheesecake flavor.
- Pudding layer: For the pudding layer, you will need one small 3.4 to 3.9 ounce size of INSTANT chocolate pudding mix and one small 3.4 to 3.9 ounce size of INSTANT vanilla pudding. Combine the two pudding packets with 3 cups milk and whisk the pudding according to package instructions.
- Topping: Top the pudding layer with the remaining Cool Whip. To finish, you can garnish with chocolate shavings, if you’d like.
Recipe variations and substitutions
This layered pudding dessert can easily be adapted to your taste! Here are some ideas for making it your own:
- Change the crust: The pecan shortbread crust isn’t very sweet, so it’s a great pairing with the sweet, creamy cake layers. However, a graham cracker crust would be really delicious in this recipe. For a graham cracker crust that fits a 9×13-inch pan, combine 2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1/2 cup melted unsalted butter. Press into the bottom of a 9x13x2-inch pan. Bake for 10 minutes at 350ºF. Cool before proceeding with the recipe.
- Pudding flavors: I love the combination of vanilla and chocolate pudding, but you can really use any pudding flavor you like. Have fun and experiment with different flavors, from Oreo or banana pudding to butterscotch pudding or even lemon pudding!
- For garnish: Instead of (or in addition to) the chocolate shavings topping, feel free to sprinkle some chopped pecans or walnuts over the top for a nutty crunch. Another option is to omit the chocolate shavings and use mini chocolate chips or Oreo cookie crumbs instead. You could even add a topping of fresh berries!
How to make this recipe
The flavors and textures in this dessert are just amazing! You’ve got the crunchy pecan cookie crust, fluffy cheesecake and creamy pudding – this is a treat you’ll want to make again and again! All of the steps for making this chocolate delight recipe are really simple, just be sure and allow plenty of chill time. Here is the simple process:
Step 1: Make the pecan cookie crust. It’s a combination of flour, melted butter and chopped pecans, which gets pressed into the bottom of a 9×13-inch dish or pan. You will then bake the crust at 325°F for 25 minutes. Remove from oven and cool completely before moving on to the next step.
Step 2: For the cheesecake layer over crust, mix cream cheese, powdered sugar and 1 cup thawed Cool Whip in a large mixing bowl. This is easiest to mix with an electric mixer. Spread over cooled crust. Chill each layer for about 20 minutes in the freezer before adding the next to give everything a chance to firm up.
Step 3: For the pudding and third layer, mix together both pudding mixes and milk in a large bowl. Mix according to package directions, but use the amounts called for in this recipe (use only 3 cups of milk, total). Spread over cream cheese layer. You can chill for another 20 minutes in the freezer to make spreading the Cool Whip easier.
Step 4: Top with remaining whipped topping and sprinkle with grated chocolate, if desired. Let the dessert chill in the refrigerator for at least 2 hours or overnight.
Thawing Cool Whip
Be sure to place the Cool Whip in the refrigerator to thaw completely before mixing, this usually takes about 3.5 – 4 hours. Or leave it out at room temperature for about an hour.
Helpful tips
Here are some helpful tips for making your chocolate delight absolutely perfect every time!
- Pudding layers: Some layered chocolate pudding desserts use only chocolate pudding for this layer, but I really love the results of combining the chocolate and vanilla pudding. It gives you that lovely chocolate flavor without being overly rich.
- Freeze to slice: Pop your chocolate delight in the freezer for about 30 minutes before you plan to slice it. This will help firm up the layers even more and keep them intact as you cut into the dessert.
- Adding the topping: You can simply spread on the Cool Whip topping or you can pipe it onto the top with a large open star tip for a fancier look. For the chocolate shavings, I used a grater to shred a bit of a chocolate bar. It’s an optional step, but makes this dessert look so pretty. Plus, there’s no such thing as too much chocolate!
- Clean slices: Wipe your knife with a paper towel between each cut. This will prevent the layers from running together as you slice. If you’re looking for picture perfect slices, you can run an offset spatula around the cut sides of each slice to even out the layers.
Frequently asked questions
If you’re not a Cool Whip fan, you can substitute an equal amount of whipped cream for the whipped topping in this recipe. The whipped cream that you find in a can is not a good choice for this recipe as it will melt all over the top of the dessert. Whip heavy cream into stiff peaks and sweeten with sugar. Here is a great recipe for homemade whipped cream.
To make the chocolate shavings, use a cheese grater to shred a bit of a chocolate bar. You can also use a knife as seen in this “How to Create Chocolate Shavings” video tutorial.
I do not recommend freezing this chocolate pudding dessert because once thawed the taste and texture won’t be as good.
Storage recommendations
Chocolate delight is the perfect dessert to make in advance because it needs time to chill. It’s even better the next day! My family requests this dessert often for birthdays and holiday gatherings!
- In the refrigerator: This dessert needs to be covered with plastic wrap and stored in the refrigerator. Store leftovers in the fridge for up to about 4 days. It is best served chilled, so keep it in the fridge until you are ready to serve it.
- Make in advance: Make the crust up to 1 day in advance. Store at room temperature until the cream cheese layer is added.
You will not be disappointed by this chocolate delight dessert – it serves a crowd, which makes it perfect for the holidays or any gathering. I also love that it can be made days ahead of time, so on the day of your party all you need to do is slice, serve and enjoy!
More dessert recipes you’ll love
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Chocolate Delight
Ingredients
For the crust:
- 1 1/2 cups all-purpose flour
- 3/4 cup butter, melted
- 1 cup pecans, finely chopped
For the first layer:
- 1 (8 oz.) package cream cheese, room temperature for easier mixing
- 1 cup confectioners' powdered sugar
- 1 cup thawed Cool Whip
For the second layer:
- 1 (3.4 oz or 3.9 oz) package vanilla instant pudding
- 1 (3.4 oz or 3.9 oz) package chocolate instant pudding
- 3 cups whole milk
For the top:
- remainder of thawed Cool Whip
- Optional: grated chocolate sprinkled over the top
Instructions
- Crust layer: Mix flour, butter and pecans and press into the bottom of a 9×13-inch dish or pan. Bake at 325°F for 25 minutes. Remove from oven and cool completely.
- For the bottom layer over crust, mix cream cheese, powdered sugar and 1 cup Cool Whip. This is easiest to mix with an electric mixer. Spread over crust. Chill each layer for about 20 minutes in the freezer before adding the next to give everything a chance to firm up.
- For the second layer, mix together puddings and milk. Mix according to package directions, but use the amounts called for in this recipe. Spread over cream cheese layer. You can chill for another 20 minutes in the freezer to make spreading the Cool Whip easier.
- Top with remaining Cool Whip and sprinkle with grated chocolate, if desired. Let the dessert chill in the refrigerator for at least 2 hours or overnight.
Notes
Did you make this recipe?
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Made this for thanksgiving and it was a hit with everyone! I might just make it again for Christmas!
I’m thinking about adding a thin layer of raspberry filling to the recipe. Any suggestions where this layer should be? I thought fresh raspberries on top would look festive.
I love that idea! I would probably add it before or after the chocolate pudding layer. Let us know how it turns out!
I forgot to add the cool whip to the cream cheese mixture so I added on top of it before the pudding and again on top of the pudding. will it turn out ok. I can’t believe I did this. have made this forever.
I can’t say for sure but I think it will be fine. The cheesecake layer will probably just be less fluffy and more tangy.
I just made this for a family get together and let me say there were no leftovers! It was a hit!
One of my family’s favorite desserts! I’ve made it a ton of times!
I love this! I’ve made it many times and it’s become a family favorite!
This is one of my favorite desserts to make for a crowd! I’ve made it multiple times and it’s always a hit!
Can I use a gramcracker crust?
Yes!
Why do you mix vanilla with chocolate pudding—meaning why not just chocolate? Does the vanilla take away from the chocolate flavor? I’m not usually a fan of vanilla pudding, but I don’t want to mess up the recipe.
You can double up on the chocolate pudding if you’d prefer not to use the vanilla. Adding the vanilla with the chocolate just cuts down on the richness.
I loved this dessert! It’s so irresistible. We can’t stop eating it!!
So good!
Do you mix the two puddings together?
Yes, in the 3rd step for the 2nd layer, you mix the 2 dry pudding mixes with the 3 cups milk. Enjoy!
I’ve been making this for years except I use Lemon Pudding and it’s called Lemon Delight. Rest of receipe is the same except I double the ingredients in the cream cheese layer.
Can this be made in aluminum foil pans? I love this recipe!
I think that would work fine, but you might want to grease the pan, so the crust doesn’t stick. Glad you love!
My sister first made this yummy dessert maybe 10 years ago for our Christmas family get together. It has been a family tradition ever since. We love it! But we use crushed walnuts and it’s wonderful!
How to prevent the crust from sticking to the pan?
You can spray your pan with a little nonstick spray, but with the butter in the crust recipe, you really shouldn’t have a problem. I typically use a glass pan.
I noticed what could be an issue is that the small packages of instant pudding is 3.9 Oz. The cook and serve packages of instant pudding is 3.4 Oz and I believe the recipe is for instant pudding.
The 3.9 size will be fine. It’s just important that it’s instant.
The flavor of this is great and my family loves the recipe! But I would recommend doubling the recipe for thicker layers to fit in a 9×13-inch dish.
This was probably addressed but I did not see it. I understand the cream cheese is at room temperature. Though the Cool Whip is no doubt thawed, may I presume it also is brought to room temperature so that when mixed with the cream cheese (room temperature cream cheese mixed with a colder ingredient results in lumps), the Cool Whip is not just thawed—if simply thawed, it is still pretty cool. Please advise—I have had a heck of a time with lumpy cream cheese.
I typically do not bring the Cool Whip all the way to room temperature and it seems to mix fine with the softened cream cheese. However, I think it would be fine if you wanted to.
Can’t wait to make – but how do you keep the crust from sticking so it is easy to cut?
The butter that’s in the crust will keep it from sticking. Enjoy!
could I use an already made graham crackers or the pecan pie crust for this and just add the pudding and cream cheese?
You definitely could, I’m just not sure the size of the normal pre-made crust pie would work. It might be too small, however, I guess you wouldn’t have to use all of the filling.
Edited to ALL time favorite.
I’ve made this dessert three times already. My family absolutely loves it and looks forward to it. It’s so delicious and easy to make!! My sister’s coworker used to make something very similar and would make it for my sister every year for her birthday but has since retired. I was so happy when I found your recipe, thank you for posting it!! I will continue making it as it is Ann time favorite.
Awww…. thank you so much for your comment!! That just made my day!
This is what my Mom used to make for my birthday when she was here…. I think it was one of the first recipes she taught me…Thanks for sharing as I had to make it for myself today, and I’m going to be heavier tomorrow….❤️?
Awww… I hope you enjoy! ?
Mine came out amazing, but I strayed from. the recipe a Lil it, I substituted the vanilla pudding for “Sonics Bannanas Shake Instant Pudding”, then I did a layer
of almost ripe Bannanas (a lil green so the Bannanas dont go bad so fast), let me tell you, you will be left craving it again!!
That sounds amazing!
I have made this for years. We love it but sometimes the crust sticks (glass cake dish) and it is pretty hard. Don’t know if I’m baking the crust too long or not enough butter, or something else. Any suggestions?
I would try spraying the pan lightly with nonstick spray before adding the crust.
Making this as written the first time out, but I have questions about the recipe. As noted above, the confusion of 3 cups of milk in the pudding layer vs instruction to make pudding as directed on the box should be changed. (I stuck with the 3 cups). For the pecans, I can never remember…measure whole pecans first (1 cup) and the chop, or is it 1 cup of the chopped pecans? Lastly, I noticed no sugar or salt in the crust recipe. I’m concerned that the crust will be bland, but that’s perhaps on purpose to counter the sweetness of the pudding and cheesecake. Thanks for the note about the Cool Whip/Whipped cream swap…I don’t like the artificial taste that I get from the Cool Whip.
It lists 3 cups for the amount of milk to use, so used the correct amount. When it says mix according to package instructions that is referring to the amount of time for whisking. Since it says finely chopped after the measurement of “1 cup pecans”, measure 1 cup pecan halves and then chop. You’re right… the filling part is pretty sweet, so the unsweetened crust balances it nicely. Hope you enjoy!
If I only have almonds on hand, would that work for the crust instead of pecans? Or what about walnuts?
I think either would work just fine.
I made this for my Christmas party at work and I made it sugar free!!! And the chocolate layer I added the remaining tub of sugar free cool whip to it to make mousse!!! It’s delish!!
Sounds wonderful! So happy it was a hit!
What did you use instead of sugar if I might ask?
I absolutely love this recipe. Definitely a crowd pleaser. The only additions I did was to add a layer of strawberry pie filling over the top of the cheesecake layer with crushed graham crackers over that. topped with whip cream and chocolate chips.
Yum! I love the sound of your version!
forgot the stars!
I’ve made this recipe many times I also top it off with Heath chocolate toffee bits. the only thing confusing in the recipe is when you say mix the puddings with three cups of milk but mix according to the box directions and that could mean people think to add four cups of milk to the two packages instead of three instead. otherwise great recipe
So happy you enjoyed!
Yum! This was so delicious!
What chocolate do you put on top?
Chocolate shavings. Enjoy!
My aunt used to make this with butterscotch instead of chocolate.
So rich, could only eat a small portion.
Decadent, delicious, and easy to make.
Yay! So happy to hear you enjoyed. It’s one of my favs!
This was SO delicious! I’ll definitely be making again this holiday season!
I have lactose intolerance so I make with Lactaid but the pudding comes out not completely mixed! Is this because I should use whole milk?? I mean it still good, but….
I’m sure that’s the issue. I’ve never used Lactaid in a recipe, so I can’t say for sure. However, I’ve also never had an issue with the pudding not mixing right, so that’s probably it.
I always use Lactaid milk in my recipe, and I never have a problem with the pudding. I use 2%. Anything less (less fat) might be the problem – not the fact that it is Lactaid.
Try using almond milk. The original . I’ve used it to make many recipes for family who can’t have dairy.
Yum! This was so delicious. Made it for Easter and it was a BIG hit!
I make this with an Oreo cookie crust. (36 cookies and 6 T butter). press into pan. I also alternate puddings with seasons. like Pistachio with the Oreo crust. Sue
Oh that sounds fabulous! Will definitely have to try!
I grew up eating this several times each summer. Momma would make it and put it in the freezer, letting it freeze solid. Then after an afternoon spent in the heat either picking or hoeing the garden or working cattle all day, she’d pull it out. Oh, the joy that pan made on our faces! I can still remember how we couldn’t wait and we’d try to chisel that dessert out of the pan and almost bend the fork tines trying to cut into the piece!
My mouth is watering even now!
That sounds so perfect!
I sometimes use coconut and butterscotch instant pudding mix. I sprinkle coconut flakes on top of the coconut. Butter scotch chips on top of the butterscotch . I use blueberry pie filling on top of cheese cake and top it with cool whip. I use several variety.
Love those ideas!
We have been makng this family favorite for years. The only difference is we call it “Better Than Sex dessert ” it needs no other explanation.
How do you add the vanilla and chocolate puddings?
The pudding mixture is spread over the cheesecake mixture. The pictures in the post show this pretty clearly. There’s also a video that you can view above the recipe card.
I have more of a question than comment because this is a staple dessert of mine. My question is it’s been refrigerated in a sealed container for almost 2 weeks is it still edible? Looks good still, not runny like pudding does, the layers aren’t bleeding into each other.
Can I make the crust – cool and then break it into individual servings and continue with layers?
I’ve never tried this, but I think it would work, if served similar to mini trifles. The crust may be a bit crumbly. I would serve similar to these mini trifles in this recipe https://www.kimscravings.com/death-by-chocolate-trifle/
Hi, I’m making this for our Christmas eve gathering. I’m confused about the puddings. I mix the 2 together? Or keep them separate and layer them separate? And out of curiousity why mix the vanilla and chocolate puddings instead of doing all chocolate or all vanilla?
This was my grandma’s recipe and it calls for mixing the two puddings. I think it just makes a less intense chocolate flavor. You could definitely do two different layers if you prefer. Enjoy!
I have made this for probably 30 years, it was mine and my grandfather’s favorite. I only use the chocolate pudding but over that layer I spread a large can (Comstock size) of raspberry pie filling (I know, more trash products ?), I hope you try it this way at least once.
Oh, that sounds amazing! I’ll definitely have to give that a try!
Is the 3 cups of milk in addition to the 2 cups that are needed for each box of pudding ? I think I may have added too much milk!!
It’s just the three cups of milk only.
Thank you for sharing! This cake was a favorite at all of our family gatherings growing up in the 80’s. We called it ‘Better Than Sex Cake.’ I am so excited to make it for my family on Thanksgiving this year! I thought the one from my childhood had cook and serve pudding instead of instant. Has anyone tried it with cook and serve? I was considering trying it but don’t want to be the first…:)
Yes, my grandma always made this back in the 80’s! I hope you enjoy! I haven’t tried cook and serve pudding, but it should work as long as you let it chill before assembling the cake.
My family uses the cook and serve all chocolate pudding.
This is also the same recipe I have used for over 30 years. I have always called it “Better Than Sex.” Due to my inability to eat gluten (for the past 10+ years), I make this with gluten-free flour. I let it sit in the frig overnight to allow the flour time to absorb a tad bit of the moisture. (Otherwise, the bottom layer might be gritty.) It is addictive and no one knows the difference.
If I do the Graham cracker crust…would I bake it? And if so, for how long / temp? Thanks!!
Bake at 350 degrees for 8-10 minutes. Enjoy!
This is a wonderful recipe! Thank you so much for posting. A local restaurant has a dessert with the same name, but instead of a pecan crust they use broken up chunks of chocolate cake on the bottom, and add a layer of mini chocolate chips on top of the pudding. It is heavenly! The cake layer would be a good option for someone with a nut allergy.
That sounds amazing! So happy you love as much as I do!
Hands down best crowd pleaser anytime of year! Always my go to for any gathering!
Yay! Love hearing that! Thanks so much for taking time to comment!
This is called Sex in a pan in my house and it’s soooo good
Lol… yes, I’ve heard it called that too! You’re right it is SO good!
do the pecans have to be FINELY chopped? is it OK if you leave some little pieces in it. I used to make this. but I would cut the butter in like a pie crust then add chopped pecans. I’m going to try your recipe.
Some small pieces are fine. I just feel like when they are finely chopped the crust holds together better. Enjoy!
This sounds great. Why vanilla and chocolate pudding? Can I use just 2
Boxes of chocolate?? Or would that over power everything? Thanks.
You can definitely use two boxes of chocolate pudding for a stronger chocolate flavor!
This is absolutely delicious. First time I made it in a 9×13, but second time I needed it for a crowd, so I used jelly roll pans, doubled the recipe for each pan, except for the pudding layer; that way it still fit in the pan and was still delicious! I used a traditional graham cracker crust to avoid any problems for folks who might have nut allergies. Thank you for this amazing recipe!
Yay! So happy to hear that you enjoyed and that the graham cracker crust worked great! Thanks so much for your comment.
What kind of gluten free flour can I use..thanks
I would use Bob’s Red Mill 1-to-1 gluten-free flour.
I’ve made this many, many times but everytime the flour butter crust sticks and you can not cut it to serve. I’ve tried other types of crusts. Some work, some don’t.
I’ve never had a problem with this one sticking. Hope you get a chance to give it a try!
I want to make this this weekend nut wondering if it has to be whole milk. Can I use 1%?
Thanks!
1% will work just fine. Hope you enjoy!
I have been making this dessert for 45 years. The woman I worked with who gave this recipe to me, said it was called “The Next Best Thing to Robert Redford”. I have gotten so many compliments for this dessert as well as a lot of laughter when I told them the name that was given to me for this dessert. I have always had no leftovers whenever I made this dessert and took to a gathering.
That’s so funny! I love that name! It is definitely a delicious dessert!
Thank you for a great recipe. My whole family devoured this dessert. We loved it!
Made this for Christmas dessert and it was a huge hit! The whole family loved it and there wasn’t a bite left at the end of the evening!
Awesome chocolate dessert. The whole family loved it! It was so easy to make too.
New favorite dessert! This is SO good and I love that it looks extra special, but is so easy! Thanks for the great recipe!
Can this be frozen for later use?
I haven’t tried it, so I can’t say for sure. However, I think the pudding layer may end up watery after thawing. Please let us know if you try it.
Can I make this in a springform pan?
I can’t say for sure, as I haven’t tried that. Please let us know how it works, if you do!
Any suggestions that can substitute the pecans?
Any equivalent amount of another nut or seed would work. You could also try additional flour and leave out the nuts completely, but I’m not sure how this would turn out.
My MIL always made this for my son when he was small. He was allergic to any nuts so she just increased the flour. It was always delicious!!
This was great ?
This sounds so good! How finely do you chop the pecans. Should they be small pieces of nuts or ground to a flour-like consistency? What do you use to chop the pecans? Thank you!
Thank you! The pecans do not need to be a flour-like consistency. If you look at the photo of the crust in the post, you can see some of the pecans. I usually buy the pre-chopped pecans and then chop them up a little more with a knife.
Thanks so much for the quick reply!
This dessert was phenomenal! So pretty and absolutely delicious. Our whole family really enjoyed.
My mom always made this. Was one of my favorites- she passed in 2008 and I couldn’t find the recipe. THIS was the exact one. Thank you !!!
Oh that makes me so happy! My grandma always made it too. ❤️
Can I substitute almond flour for regular flour?
I haven’t tried it, so I can’t say for sure. If you try it, please let us know how it worked out.
I have a wedding tomorrow and I was wondering if I made this today what do you suggest I do, refrigerate or freezer?
This is a great make ahead dessert and will do fine in the refrigerator… no need to freeze. Hope everyone enjoys!!
I like to use lemon pudding sometimes and add coconut to the crust and on the very top..
That sounds delicious!
We’re looking forward to making this, but my son is allergic to pecans (and walnuts)… do you think it would be fine without those, or would you recommend a different kind of cookie crust?
This would be delicious with a graham cracker crust. This is the recipe I use. https://www.kimscravings.com/easy-cream-cheese-pie/ I’m not sure that it will fit a 9×13, you may have to add a bit more of the cracker crumbles and butter.
I’ve seen it made with cookie dough as well. Just cookie dough (chocolate chip or peanut butter) pressed into pan and then baked and cooled.
Loved this dessert. Easy and delicious!
Loved how the layers make this look fancy, but it’s actually so easy! Absolutely delicious too… we couldn’t stop eating it!
Is there a rating of 10 stars? This, without a doubt, is my favorite cake. Yum! I made it for my husband’s birthday and he was in heaven!
I didn’t have too much trouble with mine sticking. I used a glass dish and didn’t even spray it with cooking spray. To lift it out I used a strong metal turner, like this http://bit.ly/2u8f9In. Foil or parchment paper would be a good option if you’re still having trouble.
Loved this! It was super easy to make in advance and my whole family loved it!
Do you use salted or unsalted butter?
I always use unsalted, but I don’t think it will make a huge difference in this recipe.
Wow! This dessert was divine! 🙂 Loved all the layers and it was super easy to make!
This recipe is a keeper! It was so amazingly delicious! Thanks for another great recipe!
What is the crusts desired consistency? Mine was very soft and came apart easily when spreading the first layer.
Did you bake the crust? Once Baked, the consistency is that of a short bread cookies.
Wow, this chocolate delight had all sorts of delicious layers! Made this for Christmas dessert and it was a huge success 🙂
I love layered desserts, and your pudding dessert is my new favorite! I am gonna be making this again and again! Thanks for sharing.
I loved this recipe and can totally see why it’s called Chocolate Delight!
Making this again for New Year’s Eve.
The combination of the pecan cookie crust with the smooth cool whip and pudding was absolutely amazing. Great recipe!
Served this on Christmas Day and it was such a beautiful, delicious dessert! Everyone loved it!
This recipe is so so delicious and one that I will definitely make again.
As a teenager in the mid 80’s…my mom made this every year for my birthday….I prefer this to a cake..it is AMAZINGLY delish!
I looked everywhere for her recipe…now I have to LOOK no more!
It’s the mixutre of the flavors…so creamy….will be making this one again and again!
This was incredible! We loved all the layers! It made the dessert so pretty as well as scrumptious! Making again for my daughter’s b-day next month!
That’s possum pie. Except southern cooks can make pudding and fresh whipped cream.
Look up a recipe for possum pie, it’s a southern specialty.
I’ve made so many, I don’t need a directions.
Yum! They look good… I’ll have to try that.
I’m seriously in love with this. Delightful is exactly what it is! Made it for a Christmas Eve dessert and there wasn’t a bit left at the end of the night.
LOVE chocolate desserts and this was no exception – superb!