February 6, 2012

Chocolate Delight

You might have guessed this already but… I’m kind of into cooking. My perfect day is getting to spend all day in the kitchen trying out a new recipe. I tell you this because it makes what I’m about to say a little bizarre.

My all-time favorite dessert is one of those whip-it-up jobs that uses semi-prepared shortcut items like Cool Whip and instant pudding.

I’m so ashamed.

Anywho… it never occurred to me to post this recipe because it’s so popular in my family I assumed that everybody and their dog had it. Then I was making my grocery list one day and didn't have the recipe with me so I searched online expecting to find 40’leven recipes for it… and I couldn't find it. At least not the way we make it.

There are versions of this out there but they vary greatly and I had a hard time finding one with the same pecan shortbread crust. That and the fact that my posting a picture of it on the Facebook page resulted in you guys demanding the recipe told me I should post my family’s version of this recipe.

Chocolate delight (aka Better Than Sex Cake, Better Then Sin Cake, Chocolate Layered Dessert, 4-Layer Dessert, Robert Redford Pie and many other names, I'm sure) is a simple layered dessert that includes a pecan shortbread crust, a cheesecake-y cream cheese layer and a rich chocolate pudding layer that's all topped with whipped topping and pecans. And seriously, I think it's the pecans that make it. I hope you enjoy it as much as I do!


Chocolate Delight
1 cup all purpose flour
1/2 cup butter, softened
1 1/2 cups finely chopped pecans, divided (here's the nut grinder I use)
Pinch of salt
8 ounces cream cheese, softened
1 cup powdered sugar
16 ounces Cool Whip, divided
2 3.9-oz. boxes instant chocolate pudding
3 cups milk

Combine flour, butter, 1 heaping cup of pecans and salt and press into the bottom of a 13x9 baking dish. Bake at 325 degrees for 25 minutes. Cool completely.

Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip and mix until combined. Spread cream cheese mixture evenly onto crust.

Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for two minutes. Spread chocolate mixture evenly onto cream cheese layer.

Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.

This recipe was featured at the Weekend Potluck!

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