This is more than your next favorite dessert—this is a chocolate delight! Layers of surprise flavors and luscious chocolate pudding piled high on a pecan shortbread crust.
It’s Pudding! It’s a Pie! ….It’s a chocolate delight! This is a decadent pie, made with decadent ingredients that you already love on their own. But when chocolate pudding and rich, tangy cream cheese come together in this layered dessert—it becomes even greater than the sum of its parts.
Easy Chocolate Delight Recipe
A perfect shortbread crust with pecans lends texture and a little nuttiness to the sweet creaminess of the pudding. Don’t forget the Cool Whip—summer’s favorite nostalgic treat lightens things up—and let’s be honest. It’s just plain fun. This dessert is known by many names: chocolate lush, 4-layer dessert, and also, Robert Redford Pie! The recipe makes a generous 9X13 inch pan so it’s great when you need to feed a crowd. It’s great for family gatherings, potlucks, birthdays, or even just a simple weeknight dinner!
Do you love almost no-bake delights as much as I do? Dig into my butterscotch delight, cherry delight, and refreshing pineapple delight next! Try my eclair cake, too!
Chocolate Delights Ingredients
Crust
- Pecan Sandies
- Butter
- Pecans
Cream Cheese Mixture
- Cream Cheese -Soften your cream cheese easily by microwaving it in 10-second intervals until it feels softened. Or you can use the warm water method!
- Powdered Sugar
- Vanilla
- Cool Whip – Remember to pop it in the fridge to thaw the night before you put this together. If you want to make a homemade version, you can replace the Cool Whip with homemade whipped cream. Remember that it will not be as stable as the original. I’d use 1-1/2 cups of heavy whipping cream and powdered sugar to taste.
Chocolate Pudding Layer
- Whole Milk
- Instant Chocolate Pudding Mix
Topping
- remaining whipped topping
Garnish
- Pecans
- Chocolate Syrup
- Chocolate Shavings (optional)
Tips
- Cutting neat slices is the most difficult thing to do for this chocolate pudding dessert! Place the whole pan of chocolate delight in the freezer for 30 minutes before slicing.
- Clean Knife: In between slices, wipe the knife with a wet paper towel to keep the slices neat. My Grandma used to fill a tall glass (like an ice tea glass) with water and dip the knife between cuts then wipe it dry with a towel.
How to Store and Make Ahead
- How Long Can You Keep This In The Fridge? Cover tightly with plastic wrap and store for a week.
- Can You Freeze This? Yes! Freezing this is a great way to get a chilly summer treat. Slice your dessert, store them individually, and freeze them for up to three months. Then just grab one out of the freezer and eat, no thawing needed!
- Make-Ahead Tips: Since this recipe needs to be set, it comes with make-ahead time built in. Letting it set for at least four hours is best; even better overnight!
What Can I Use Instead Of Cool Whip?
If you don’t want to use Cool whip of similar frozen whipped topping, you can substitute with an equal amount of homemade whipped cream.
How to Make The Best Chocolate Delight Recipe
- Make the crust. Mix the crust ingredients. Press the crust mixture at the bottom of the prepared baking dish. Bake and cool.
- Make the first layer. Beat cream cheese with an electric mixer and mix the remaining ingredients. Spread the cream cheese mixture over the cooled crust. Refrigerate until the cheesecake layer is firm.
- Make the second layer. Mix the milk and instant chocolate pudding. Spread the pudding mixture over the cream cheese layer.
- Add Cool Whip. Spread the remaining Cool Whip on top. Chill in the fridge.
- Garnish. Drizzle the top with chocolate syrup and sprinkle with pecans.
*** Complete instructions are below.
More Layered Desserts You’ll Love
- Eclair Cake
- Tiramisu
- Pumpkin Lasagna
- Strawberry Tiramisu
- Lemon Lush
- Hershey Pie
- Peanut Butter Lasagna
Chocolate Delight
Ingredients
Crust:
- 1 (13 ounce) container pecan Sandies
- 1/2 cup butter, melted
- 1/2 cup pecans, finely chopped
First Layer:
- 16 ounces cream cheese, softened
- 1 1/2 cups confectioners' sugar, sifted
- 2 teaspoons vanilla
- 1 (16 ounce) tub Cool Whip, thawed, divided
Second Layer
- 3 cups cold whole milk
- 1 (5.9-ounce) box chocolate instant pudding mix
- 1 (3.4-ounce) box chocolate instant pudding mix
Garnish
- 1/2 cup pecans, chopped
- chocolate syrup
Instructions
- Preheat the oven to 350°F. Spray a 13x 9-inch baking dish with nonstick cooking spray.
- In the bowl of a food processor, pulse pecan Sandies (1 container) until they're fine crumbs. Add melted butter (1/2 cup) and pulse until combined. Stir in chopped pecans (1/2 cup). Press the crumb mixture in an even layer into the prepared baking dish. Bake in the preheated oven for 15 minutes. Cool completely on the wire rack, for about 30 minutes.
- Place cream cheese (16 ounces) in a large mixing bowl and beat with an electric mixer, on medium speed, until light and creamy, about 2 minutes. Gradually beat in confectioners' sugar (1 1/2 cups), mixing until evenly combined, about 1 minute. Stir in vanilla (2 teaspoons). Gently fold in 1 cup of the thawed whipped topping. Spread mixture evenly over cooled crust. Refrigerate, if possible for the cheesecake layer to firm up.
- Mix the cold milk (3 cups) and both boxes of instant chocolate pudding (1 5.9-ounce) box + 1 (3.4-ounce) box) in a medium mixing bowl until the pudding begins to thicken for about 2 to 3 minutes. Let stand until slightly set, about 10 minutes. Carefully spread the pudding mixture over the cream cheese layer, trying not to mix the layers.
- Spread remaining Cool Whip evenly over top. Cover, and chill at least 4 hours or better, overnight. Drizzle top decoratively with chocolate syrup and sprinkle with pecans (1/2 cup).
Fans Also Made:
Notes
- Cutting neat slices is the most difficult thing to do for this chocolate pudding dessert! Place the whole pan of chocolate delight in the freezer for 30 minutes before slicing.
- Clean Knife: In between slices, wipe the knife with a wet paper towel to keep the slices neat. My Grandma used to fill a tall glass (like an ice tea glass) with water and dip the knife between cuts then wipe it dry with a towel.
Nutrition
On your phone? Check the web story here.
I had this so many times as a child. My mom called it Polish Pudding! This is the same! Thank you!!
Candace, I hope you enjoy my version!!!
I have made this so many times in the past 30 years and it is one of my favorite quick go to desserts. I lost the recipe and just found it here!! You are my hero!!! Thanks!! ❤
Hi! I’m so glad you found it here! 🙂 Enjoy!
In the CHOCOLATE DELIGHT recipe, Step 4 says to put in a mixing bowl and stir until thickened. Does that mean to cook on the stove or beat in the mixer?
Hi, Mary. Thank you for asking. Beat it in the mixer 🙂
It’s the best I loved it and will make again
Everything I have tried from your recipes turned out excellent. Last night, we had your sausage and rice dinner and we loved it!!!!
Wow, thank you so much for sharing your positive review! 🙂
We love this! We also tried the cherry delight!
Wow, thank you, Tricia! Try the chocolate lasagna too. 🙂
What if I don’t have a food processor to pulse the cookies?
Hi, Terri! You can use a blender or put the cookies in a Ziploc bag then use a rolling pin to crush them. Enjoy!