The name of this dessert sure puts a tag on its age. Yep, its been around for decades. There was a time when adding the word “delight” to a recipe title was quite common; a quaint term, don’t you think?
Chocolate Delight made appearances at many of our various holiday dinners when I was growing up. It especially showed up a lot at our Easter dinners. I would always eat my piece slowly so that I could make it last as long as possible. Only one piece per person if you sat at the kid’s table. In our personal opinion, the adults were savages when we saw them getting seconds on dessert.
The pudding layer can be changed according to your favorite flavor. Here are some options:
- lemon pudding with some lemon zest in the cream cheese layer and a maybe some more lemon zest on top for color
- butterscotch pudding with chocolate shavings on top instead of the pecans
- banana pudding with toasted coconut sprinkled on top instead of the pecans
Recipe Source: Ain't no stinkin' source. This recipe has been around for at least 40 years.
Ingredients
- 1/2 cup butter, softened
- 1 cup flour
- 1/2 cup chopped pecans + more for garnish
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 (12 ounce) container Cool Whip, divided
- 2 (3 1/2 ounce) packages instant chocolate pudding mix
- 3 cups milk
Instructions
- Preheat oven to 300 degrees F.
- Mix chopped nuts, flour, and melted butter. Press evenly into the bottom of a 9- x 13-inch baking dish or pan.
- Bake for 15 minutes at 300 degrees, take out and cool completely.
- In a large bowl, beat the cream cheese and powdered sugar until smooth.
- Fold in 1/2 of the Cool Whip. Spread on cool crust.
- Mix chocolate pudding with milk.
- Beat for 2 minutes until smooth and beginning to thicken. Spread on top of the second layer. Return to refrigerator and allow to set for 20-30 minutes. This gives the pudding layer time to thicken and soft set.
- Top with remaining Cool Whip, and sprinkle with nuts on top.
- Cover and return to refrigerator. Allow to cool at least 30 minutes before serving.
- For serving, slice into approximately 15 squares, depending on desired serving size. Refrigerate any leftovers.
About Terri @ that's some good cookin'
Now this is my kind of dessert! Looks creamy and delicious!