I can’t get desserts off of my mind when its cold outside, and especially when I’m trying (kind of) to cut back. But chocolate keeps calling my name!

I’d like to share another 70s and 80s old recipe that is deceptively easy to make and yet ticks off all of my taste bud must haves: crunchy, creamy, and chocolatey!

Chocolate delight has five layers: a pecan cookie crust, cheesecake filling, chocolate and vanilla pudding, whipped topping, and chocolate shavings and pecan crumbles.

The first step is to make the cookie crust. Combine the flour, melted butter, and chopped pecans. Press into the bottom of a 9 by 13 inch pan. Bake at 325 for 25 minutes. Cool completely. Next, combine cream cheese, powdered sugar, and 1 cup cool whip. Let set till firm. For the next layer, combine the vanilla and chocolate instant puddings with 3 cups cold water. Let set. For the top layer, spread the remainder of the cool whip and sprinkle with pecan pieces and shaved chocolate. For best results, freeze till one hour before serving. Cut into squares while still slightly frozen for nice clean edges.

What is your comfort winter dessert ?

CRUST: 1 1/2 cups flour, 3/4 cup melted butter, 1 cup finely chopped pecans

FIRST LAYER: 1 8oz pkg room temperature cream cheese, 1 cup powdered sugar, 1 cup Cool Whip (can substitute 1 cup whipped cream)

SECOND LAYER: 1 (3.4 oz) pkg vanilla instant pudding, 1 (3.4 oz) pkg chocolate instant pudding, 3 cups cold whole milk

TOP LAYER: remainder of cool whip (can substitute whipping cream), chocolate shavings, finely chopped pecan pieces


Chocolate Delight Ingredients

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