Chocolate Delight
This 1970s layered chocolate pudding dessert is cool, creamy, and perfect for chocolate lovers!
Ingredients
First layer:
- 1½ cups all-purpose flour
- ½ cup finely chopped pecans
- ¾ cup (1½ sticks) butter, cubed
- ½ teaspoon salt (include salt if butter is unsalted; if using salted butter, omit the salt)
Second layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (like Cool Whip—use an 8 ounce container)
Third layer
- 2 (3.9 oz) packages instant chocolate pudding
- 3 cups milk
Fourth layer:
- Remaining whipped topping from a 8 ounce container
- Small chocolate bar for grating
Instructions
- Preheat oven to 350°F.
- For the first layer, place the flour in a large mixing bowl, and cut in the butter with two forks or a pastry blender. Alternatively, you can also use your fingers to work in the butter until pea-size lumps form. Stir in the pecans.
- Press the mixture into a 13x9 inch pan. Bake for 15–20 minutes, or until the edges are lightly golden brown. Cool completely.
- For the second layer, 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 with a spatula, and spread the mixture over the 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. Pour on top of the second layer and spread it out evenly.
- Carefully dollop the remaining whipped topping on top of the pudding mixture, and spread it with an offset spatula or butter knife. Cover the dish with plastic wrap, and place in the refrigerator for at least 4 hours, or overnight. When you’re ready to serve, grate the chocolate bar with a peeler, sprinkle the shavings on top, and place the dessert in the freezer for 45 minutes to firm up for cutting. (Freezing the dessert ensures that you’ll get nice looking layers when cutting it.)
- To serve, slice the dessert into squares with a sharp knife.
Video
Notes
Make sure that the Jell-O pudding is instant and NOT cook 'n' serve.
Freeze the dessert for 30–40 minutes before slicing and serving. This creates the cleanest cuts so you can see all four layers when it's served.
For the chocolate shaving, a cold chocolate bar will produce short shavings and a warmer chocolate bar will produce longer curls. If the bar is too warm though, you won't be able to shave it at all. Experiment with a room temperature bar first, then either warm it with your hands or cool it down in the refrigerator to achieve the size of chocolate shavings that you want.
You can substitute 3 cups of fresh whipped cream (made from 1.5 cups heavy cream + 1 tablespoon powdered sugar, whipped together) for the whipped topping.
Chocolate Delight can be made up to 1 day ahead. Keep it in the refrigerator, covered, until ready to serve.
Nutrition
Calories: 347kcalCarbohydrates: 36gProtein: 5gFat: 21gSaturated Fat: 12gTrans Fat: 1gCholesterol: 46mgSodium: 342mgPotassium: 162mgFiber: 1gSugar: 23gVitamin A: 579IUVitamin C: 1mgCalcium: 89mgIron: 1mg
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