Ingredients: 1½ cups all-purpose flour ½ cup finely chopped pecans ¾ cup (1½ sticks) butter, cubed ½ teaspoon salt 8 oz cream cheese, softened 1 cup powdered sugar 8 oz whipped topping 2 (3.9 oz) packages instant chocolate pudding 3 cups milk Small chocolate bar for grating

Cut the butter into cubes. Place the flour in a large mixing bowl, and cut in the butter with two forks or a pastry blender. Stir in the pecans.

Press the mixture into a greased 13x9 inch pan. Bake at 350°F for 15–20  minutes, or until the  edges are golden brown.

Place the cream cheese and the powdered sugar in a large bowl. Mix with a handheld mixer until light and fluffy. Fold in 1 cup of whipped topping gently with a spatula.

Spread the mixture over the completely cooled crust.

For the third layer, beat the instant pudding and the milk together with a handheld mixer for 2 minutes. The pudding will thicken. Spread the mixture over the cream cheese layer.

Spread the remaining whipped topping over the chocolate pudding layer. Cover the dish with plastic wrap, and place in the refrigerator for at least 4 hours, or overnight.

Use a vegetable peeler to shave chocolate curls off of the chocolate bar. Sprinkle over the top of the whipped topping.

Tip: to get clean cuts of Chocolate Delight, freeze the dessert for 40 minutes before slicing. This way, you'll see all of  the layers distinctly when  it's sliced.