Creamy, dreamy, and irresistibly nostalgic. This Chocolate Delight is a layered dessert made for potlucks, holidays, and sweet cravings. It’s easy, crowd-pleasing, and no one can stop at just one slice.
Updated July 2025 with new tips, FAQs, and updated instructions for clean layers and better chilling. Originally posted February 2014.
Here's what readers have to say about this recipe:
Reader Sabrina, commented: "I've had this recipe so long the ink was fading and needed an exact replaceable recipe and this is it.. thanks ★★★★★"
Another reader Jenn, commented: "I have not made this DELICIOUS dessert in years--so I couldn't find my recipe. The other ones online looked wrong, but I know from your ingredient list this is correct! I'm so excited, thank you for publishing this! ★★★★★"
Jump to:
Growing up in a neighborhood where everyone shared their table, cooking became second nature to me. Church potlucks were a favorite, packed with home-cooked dishes and sweet treats that left a lasting impression. One of those desserts, this Chocolate Delight, has stuck with me ever since. It's easy to make, full of flavor, and reminds me of those Sundays filled with food, family, and community.
It has it all: a buttery pecan crust, layers of sweetened cream cheese, silky chocolate pudding, and a fluffy whipped topping. Whether you're headed to a potluck, Sunday dinner, or just want something sweet in the fridge, this no-bake dessert hits the spot every time.
Why You'll Love This Recipe
- No-Bake Layers: Once the crust is baked, the rest is chill and layer. No stovetop or oven required.
- Perfect Make-Ahead Dessert: Gets even better as it rests. Ideal for prepping a day ahead.
- Crowd Favorite: This is always one of the first desserts to disappear at any gathering.
- Classic Comfort: Creamy, crunchy, chocolatey layers that never go out of style.
Before You Make This Chocolate Delight
- Softened Cream Cheese - Make sure your cream cheese is at room temperature so it blends smoothly.
- Pudding Mix - Use instant pudding mix, not cook-and-serve. We want it to thicken fast and chill easily.
- Whipped Topping - You can use store-bought or make your own stabilized whipped cream.
- Chill Time - This dessert needs at least 3 hours in the fridge to set properly, overnight is even better.
Ingredients You'll Need
Crust:
- All-Purpose Flour - Plain flour gives structure to the crust and helps it hold together.
- Butter - Use melted butter to bind the crust ingredients. Salted or unsalted butter both work.
- Pecans - Finely chopped pecans add crunch and nutty flavor to the base layer.
- Salt (optional) - A pinch helps balance the sweetness. If using salted butter, you can omit.
Layers:
- Cream Cheese - Use full-fat cream cheese for richness. Let it come to room temperature before mixing.
- Powdered Sugar - Also called confectioners’ sugar, sweetens the cream cheese layer.
- Whipped Topping (Cool Whip) - Adds lightness to both the cream layer and the topping. Thaw before using. Substitute with homemade whipped cream if preferred.
- Instant Chocolate Pudding - Be sure it’s instant, not cook-and-serve. This forms the rich chocolate layer.
- Milk - Cold whole milk helps the pudding set. Don’t substitute with non-dairy or low-fat unless tested.
👉🏾 See the recipe card below for exact quantities and full instructions.
📖 Recipe
Chocolate Delight
Video
Equipment
- 1 hand mixer
Ingredients
- Crust:
- 1 cup all-purpose flour
- ½ cup butter, softened
- 1 ½ cups finely chopped pecans, divided
- Pinch of salt (unless you use salted butter, then skip this step)
- Layers:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 16 ounces Whipped Topping (Cool Whip), divided
- 2 3.9 ounce boxes instant chocolate pudding
- 3 cups whole milk
Instructions
- Begin the easy chocolate delight recipe by preheating the oven to 300 degrees F. Grab a 13x9-inch rectangle baking dish.
- In a medium bowl, stir together the 1 cup all-purpose flour, ½ cup softened butter, 1 ½ cups chopped pecans, and a pinch of salt until combined. A food processor can be used instead. The mixture will be clumpy and will loosely stick together.
- Pour into the baking dish and evenly press into the bottom in a single layer. Place into the oven and bake for 20 to 25 minutes, until light golden brown. Carefully remove the crust from the oven and allow it to cool completely before continuing.
- Using a hand mixer with a large bowl, add the 8 ounces softened cream cheese and 1 cup powdered sugar. Mix until creamy and smooth. Add 8 ounces of whipped topping and use a rubber spatula or wooden spoon to gently fold the whipped topping into the cream cheese mixture until combined.
- Create the next layer by adding the cream cheese mixture to the cooled crust layer. Spread evenly to form a second layer.
- Using an electric mixer on medium speed and a large bowl, mix together the 2 3.9 ounce boxes of instant chocolate pudding and 3 cups milk for two minutes until combined and soft set.
- Evenly spread the chocolate pudding mixture on top of the cream cheese layer to create the third layer.
- Lastly evenly spread the remaining 8 ounces whipped topping on top of the pudding layer. Sprinkle the top with the remaining chopped pecans.
- Place the chocolate delight dessert into the refrigerator allow it to chill and set for 2 to 3 hours before cutting to serve. Enjoy!
- Serve immediately and store any leftovers in the refrigerator up to 3 days.
Notes
- Use an offset spatula to evenly spread each layer for a clean, professional finish.
- Chill the finished dessert in the refrigerator for 2 to 3 hours before serving. In a pinch, place it in the freezer for 30 to 45 minutes.
- For perfect slices, place the dessert in the freezer for 20 to 30 minutes, then slice using a sharp knife warmed under hot water. Wipe the blade clean between cuts.
- Always mix the instant pudding with cold milk to ensure a smooth texture and a quick soft set.
- Let the dessert sit out for 5–10 minutes before slicing if very cold.
- For extra chocolate flavor, layer in mini chocolate chips or ganache between pudding and whipped topping.
- Use clear or glass pans to showcase the layers!
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LaKita's Tips For the Best Chocolate Delight
- Use full-fat cream cheese for the richest texture.
- Chill between layers if your kitchen is warm to help each layer set before adding the next.
- Clean cuts: Run a knife under hot water and wipe clean between slices for neat layers.
- Customize the crust: Swap pecans for walnuts or use a graham cracker crust for a different twist. Use a gluten-free flour blend for the crust or try a nut crust without flour.
Recipe Variations & Substitutions
- Vanilla Delight: Swap the chocolate pudding for instant vanilla pudding to create a Vanilla Delight. Follow the rest of the recipe as written.
- Chocolate Shavings: Just before serving, grate a chocolate bar using a cheese grater or vegetable peeler and sprinkle over the top for an elegant finishing touch.
- Shortbread Crust Option: Replace the flour and chopped pecans in the crust with 24 pecan shortbread cookies. Pulse in a food processor, then mix with melted butter to form a flavorful cookie crust.
- Homemade Whipped Cream: Instead of whipped topping, beat heavy cream with powdered sugar until stiff peaks form. This makes a rich, homemade alternative to Cool Whip.
Storage & Make-Ahead Tips
- Refrigerator: Store leftovers in the fridge covered for up to 4 days.
- Freezer: Freeze for up to 1 month. Let thaw in the fridge before serving, note that texture may slightly soften.
- Make-Ahead: You can make this dessert up to 2 days in advance. Just wait to garnish the top until ready to serve.
FAQs
Yes! Just make sure it’s stabilized (with powdered sugar or gelatin) so it holds up in the fridge.
A 9x13-inch pan is perfect. You can halve the recipe for an 8x8 dish.
Yes. Baking the crust helps it hold together and gives the dessert its signature texture.
Use a sharp knife dipped in hot water, wipe clean between cuts, and make sure the dessert is well-chilled.
What to Serve with Chocolate Delight
Pair this rich dessert with:
- Fresh berries or a fruit salad
- A cup of coffee or espresso
- Mini cheesecakes or vanilla pudding cups for variety on a dessert table.
More Dessert Recipes You'll Love
- Oreo Delight Recipe
- Strawberry Delight
- Homemade Banana Pudding
- Chess Squares
- Chocolate Sour Cream Pound Cake
- 9 Layer Chocolate Cake
- No Bake Blueberry Cheesecake
- Banana Pudding Tres Leches Cake
Leave a comment and rating below to let me know how it turned out! Don’t forget to tag @simplylakita on Instagram so I can see your creation.
💌 From my kitchen to yours, happy eating!
Sabrina Coopland says
I've had this recipe so long the ink was fading and needed an exact replaceable recipe and this is it.. thanks
LaKita says
I absolutely love hearing that, what a compliment! I’m honored this recipe could step in as your tried-and-true replacement. Thank you so much for sharing that with me!
Rhonda Wells says
My pudding did not set up. No idea why. I'd probably reduce the milk next time to make sure it was thick enough.
LaKita says
Thank you for your feedback! I'm sorry to hear the pudding didn’t set up as expected. Reducing the milk next time is a great idea, it can help thicken the mixture. I hope the next batch turns out just the way you want it! Let me know if you need any other tips.
Amy says
This is probably a dumb question, but if you use the cookies instead of flour and nuts for the crust, do you still bake it?
LaKita says
Not a dumb question at all—great one, actually! If you’re using cookies for the crust (like crushed pecan sandies or graham crackers with melted butter), no need to bake it. Omit the salt and flour, just press it in and chill before adding the layers. Hope you love it! 🖤
Stephanie says
Recipe got me out of a pinch.. Thank you!
LaKita says
Thank you so much Stephanie!! Glad to hear you're enjoying the recipe 🙂
Meg says
Funny, a similar recipe, almost exact was given to me in 1984 and I have been making for 40 years by the name Cow Paddy Pie. Found your version by looking at different crust recipes. Just thought I'd share. 😉
LaKita says
Thank you so much for sharing Meg! This recipe is an old one and I've heard it being referred to by many other names, but cow paddy pie is a first 🙂
Jenn says
I have not made this DELICIOUS dessert in years--so I couldn't find my recipe. The other ones online looked wrong, but I know from your ingredient list this is correct! I'm so excited, thank you for publishing this!
Oh wow jinx with the previous commenter, ha ha!
LaKita says
Thank you for sharing Jenn, I'm glad that you're enjoying the chocolate delight recipe 🙂