This light and creamy Chocolate Delight recipe has been a family favorite for as long as I can remember. My own father loved it, and my mom made it for him often. He always insisted it wouldn’t keep well in the refrigerator — an unsubstantiated claim he used to justify finishing off the last few pieces as a bedtime snack.
It wasn’t until after his passing the rest of us ever tested that hypothesis. Lo and behold, we discovered this dessert is every bit as delicious the next day (or the next or the next). So you needn’t gorge yourself on it all at once.
When I married and moved away from home, I took this recipe with me. I’ve seen other variations. Some with chocolate sprinkles. Some with graham cracker crusts. But none can hold a candle to this recipe my mom always used.
We’ve often used it in lieu of birthday cakes. Or as a special Sunday dessert. And this past Thanksgiving, one of our sons made one batch for our family and another to share with his fiancé’s family in Fort Worth. So I’m guessing Chocolate Delight is going to remain a Flanders family favorite for generations to come.
Click to Print: Chocolate Delight Recipe
- 1 cup flour
- 1 cup chopped pecans
- 4 oz butter (1 stick)
- one 8-oz pkg cream cheese
- 1 cup powdered sugar
- 1 1/2 cups Cool Whip
- one 4-oz pkg instant chocolate pudding mix
- one 4-oz pkg instant vanilla pudding mix
- 3 cups milk
- ½ cup of slivered almonds, toasted
Preheat oven to 350 degrees. Allow margarine and cream cheese to sit out at room temperature until softened. Chop pecans.
Mix flour, chopped pecans, and margarine together.
Press into a baking dish and bake at 350 degrees for 20 minutes.
Remove crust from oven and allow to cool thoroughly.
Mix together cream cheese, powdered sugar, and cool whip. Spread mixture on cooled crust, set aside. (I missed the next two steps when my son was making it, so… no pictures of those stages.)
Mix chocolate and vanilla instant pudding with milk. Carefully spread a layer of this mixture on top of cream cheese layer without mixing the two. Top with cool whip (as much as you want).
Sprinkle slivered, toasted almonds on top just before serving.
Or as a variation, you can grate a chocolate bar on top, instead, which is what my son chose to do at Thanksgiving. It was yummy that way, too.
Refrigerate leftovers, if there are any. Our big crew finished this batch off in a hurry — before I could even get a decent single-serving photo. 🙁
You’ll find all the other recipes I’ve posted on the website here: Flanders Family Favorites.
Or, if you’d like even more recipes plus ideas for organizing your kitchen, feeding a crowd, and making every meal more memorable? Check out my book, Sit Down & Eat.
Do you love to cook or have lots of your own family favorites to share? Bread of Heaven, from my full line of devotional journals, will encourage and inspire you and help you keep your go-to recipes organized.