Saving Room for Dessert

Delicious easy-to-follow recipes for food lovers!

  • Recipe Index
    • Appetizers
    • Breads & Muffins
    • Breakfast
    • Candy
    • Cookies
    • Cupcakes & Cakes
    • Desserts
    • Frozen Treats
    • Main Course
    • Other Yummy Stuff
    • Pies
    • Pizza
    • Salads
    • Sandwiches
    • Smoothies
    • Soups, Stews & Chili
    • Veges & Side Dishes
  • Travel
  • About Me
    • Disclosure and Privacy Policy
  • Contact
  • Facebook
  • Pinterest
  • Twitter
  • Instagram
  • Contact
Home
  • Recipe Index
    • Appetizers
    • Breads & Muffins
    • Breakfast
    • Candy
    • Cookies
    • Cupcakes & Cakes
    • Desserts
    • Frozen Treats
    • Main Course
    • Other Yummy Stuff
    • Pies
    • Pizza
    • Salads
    • Sandwiches
    • Smoothies
    • Soups, Stews & Chili
    • Veges & Side Dishes
  • Travel
  • About Me
    • Disclosure and Privacy Policy
  • Contact

Chocolate Delight

  Jump to Recipe |    10 Comments

  • Share
  • Yum
  • Email

This post may contain affiliate links. Please read my disclosure policy.

Everybody’s favorite summer potluck Chocolate Delight!

A side view of Chocolate Delight showing the 4 layers

Layered chocolate pudding dessert

Growing up we always called this pan of deliciousness a 4-Layered Chocolate Dessert. Today most people refer to this recipe as Chocolate Delight, Chocolate Lasagna or Chocolate Layered Dessert.

Somewhere in there are a million variations to this recipe and most families have a favorite. Some add instant vanilla pudding mixed in with the cream cheese layer, others use a little less whipped topping.

However, after about 50 years of enjoying this summer potluck favorite, I guarantee our version is one of the best!

Mom always made this dessert with boxed instant chocolate pudding and everybody loved it. While I adore shortcuts (I really, really do) I also feel like we should have something super special when we splurge on dessert. After reading the words “artificial flavor” on the box of pudding, I knew we were ready for an update!

With this in mind I’ve tested and tweaked this heirloom recipe into a more homemade version. Our recipe is made with a rich homemade chocolate pudding layer, a little more cream cheese (Thanks Windy!) and more whipped topping.

Even though we wanted a completely homemade recipe, we kept the Cool Whip topping for stability. Homemade whipped cream won’t hold up as well on a hot summer day. Our favorite is the Extra-Creamy Cool Whip with the red label.

But don’t worry, we’ve included directions for the instant pudding shortcut too!

A bowl of homemade chocolate pudding

Ingredients needed to make Chocolate Delight:

For the bottom layer (pecan crust):

  • all-purpose flour
  • salt
  • unsalted butter at room temperature
  • chopped pecans

For the second layer (cream cheese):

  • room temperature cream cheese
  • powdered sugar
  • Extra-Creamy Cool Whip topping

For the third layer (chocolate pudding):

  • egg yolks
  • granulated sugar
  • cornstarch
  • all-purpose flour
  • Dutch process cocoa powder
  • whole milk
  • good quality unsweetened bar chocolate (like Baker’s Unsweetened)
  • unsalted butter
  • vanilla extract

For the fourth layer (whipped cream):

  • thawed Extra-Creamy Cool Whip
  • grated pecans, mini-chocolate chips, chocolate curls or grated chocolate for topping
A collage of photos showing a pan of chocolate pudding topped with whipped cream

How to make Chocolate Delight:

First, make our homemade chocolate pudding for the third layer so it has time to chill before assembling.

Prepare the chocolate pudding:

  1. Whisk the egg yolks in a small bowl and set aside.
  2. Combine the dry ingredients in a saucepan then add milk and chopped chocolate.
  3. Cook until the mixture boils.
  4. Remove from the heat and temper the eggs with a little of the hot chocolate mixture.
  5. Pour the tempered eggs into the saucepan and continue cooking until the pudding is thick and smooth.
  6. Remove from the heat and add butter and vanilla.
  7. Cool slightly, then press a piece of plastic wrap on the surface of the pudding to prevent a film from forming. Refrigerate until cold before using.

NOTE: Homemade chocolate pudding can be made one day in advance and refrigerated until needed. If using instant cold pudding, there’s no need to make this layer ahead.

Prepare the bottom layer:

  1. Combine the crust ingredients and press into the bottom of a 13×9-inch baking dish. Bake at 350 degrees F until lightly browned. Cool completely before proceeding with the recipe.

Prepare the cream cheese (second) layer:

  1. In a medium bowl mix cream cheese and sugar together then fold in the whipped topping. Spread the cream cheese mixture over the cooled crust.

Add the third layer:

  1. Scoop large dollops of pudding over the cream cheese layer. Spread to cover in an even layer. NOTE: Don’t stir the homemade pudding before layering.

Add the top (fourth) layer:

  1. Dollop Cool Whip over the pudding. Gently spread to cover then decorate with grated pecans (my favorite) or use mini-chocolate chips, chocolate curls or grated semi-sweet chocolate.
  2. Chill for 4 hours or overnight before serving.
A pan of Chocolate Lasagna topped with whipped cream and grated pecans

Can you use other filling flavors instead of chocolate?

Yes indeed! Feel free to change it up and use other flavors in place of the chocolate pudding.

Flavor variation inspiration:

We have many cream filled pie recipes and puddings that are perfect for this layered dessert.

Make an Amaretto Lasagna using our filling for Amaretto Cream Pie in place of the chocolate pudding. Substitute almonds for the pecans in the crust and enjoy!

Another delicious option is to use rich, homemade Vanilla Pudding as the third layer. There’s nothing boring about our vanilla pudding! It’s loaded with flavor and beloved by all who try it.

Love Bailey’s Irish Cream? Yup, we do too. Use the filling recipe from our Baileys Irish Cream Pie for the third layer for a nice grownup layered dessert.

And finally, who doesn’t love butterscotch? Our Butterscotch Pie filling is perfect for layering in this dessert. Or try this Bourbon-Butterscotch Pudding for another grown-up option!

A fork with a piece of Chocolate Delight and a slice in the background

Chocolate Delight can be made ahead for easy entertaining.

The pudding layer can be made 24 hours in advance and refrigerated until needed. Once layered, this dessert will keep well refrigerated for another day before serving.

Leftovers are still good for 3 or 4 days so no worries if you want to hide a few pieces in the back of the fridge.

I don’t recommend freezing this dessert as a whole, but a slice or two will be fine frozen for up to a month. Cool Whip can be refrozen after being thawed, so there’s no issue there.

Overhead view of a slice of Chocolate Delight with a fork

Optional crust ideas:

The unsweetened buttery pecan crust is my absolute favorite base for this dessert. The nuts have a wonderful toasted flavor and add a little nutty crunch which is the perfect compliment to the three creamy layers.

And, since the crust is unsweetened, there’s no sugar overload.

Some people enjoy a crushed chocolate cookie crust, too. If you’re looking for more, feel free to use our Oreo cookie crust recipe from this Chocolate Icebox Pie as a base.

This recipe is dreamy and memorable as written so try it first!

Side view of a pan of Chocolate Delight with one piece removed

Sometimes it takes a village.

Years ago I lost many of my favorite family recipes in a recycling accident. Thank goodness for my sister-in-laws!

Both Windy and Briana still had mom’s original recipe and came to my rescue for the 50th time. They’re wonderful bakers and cooks and are always an inspiration.

Windy often makes this recipe for her hungry bunch and recommended increasing the cream cheese from the original recipe.

Mom’s recipe called for 11-ounces of cream cheese but Windy swears that by using 16-ounces instead, the compliments are through the roof!

Of course Windy was right, that little extra cream cheese seals the deal for us too! We also increased the Cool Whip on top for a thicker layer which makes for a prettier presentation.

Now we’ve shared our incredible homemade chocolate layer version with the world! I hope you’ll try this recipe soon.

 

Thanks for PINNING!

An overhead view of a slice of Chocolate Delight topped with whipped cream

 

Let’s be cooking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too.

If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love.

FOLLOW Saving Room for Dessert on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.

Chocolate Delight on a plate showing 4 layers
5 from 2 votes

Chocolate Delight

Prep Time: 1 hr
Cook Time: 30 mins
Total Time: 13 hrs 30 mins
Yield: 12
Course: Dessert
Author: Tricia
PRINT RECIPE
An heirloom recipe with a buttery pecan crust, a sweet cream cheese layer and homemade chocolate pudding.

Ingredients

For the bottom layer:

  • 1 ½ cups all-purpose flour (196g)
  • ¼ teaspoon salt
  • 12 tablespoons unsalted butter (6oz or 170g) room temperature
  • 1 ½ cups chopped pecans (150g or about 5 ½oz)

For the second layer:

  • 16 ounces cream cheese, room temperature
  • 1 ½ cups powdered sugar (170g)
  • 1 cup Cool Whip (80g) thawed

For the third layer:

  • 3 egg yolks
  • 1 ½ cups granulated sugar (335g)
  • ½ teaspoon salt
  • 4 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • 1 tablespoon Dutch process cocoa powder
  • 3 cups whole milk (24oz)
  • 4 ounces unsweetened chocolate, chopped
  • 1 tablespoon unsalted butter
  • 1 ½ teaspoons vanilla extract

For the fourth (top) layer:

  • 8 ounces Cool Whip, thawed
  • 1 cup grated pecans

Instructions

Prepare the homemade chocolate pudding (third layer):

  • Whisk the egg yolks in a medium bowl and set aside.
  • In a deep saucepan combine the sugar, salt, cornstarch, flour and cocoa. Whisk in the milk and then add the chopped chocolate. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil for 1 minute then remove from the heat.
  • While whisking the yolks constantly temper the eggs by slowly drizzling in one-third of the hot chocolate mixture. Pour the tempered egg and chocolate mixture back into the saucepan and return to the stovetop. Bring to a boil (it will be very thick) and continue boiling for 1 minute more, stirring constantly. Remove from the heat and add the butter and vanilla.
  • Pour the hot pudding into a large bowl. Cool slightly then press a piece of plastic wrap onto the surface of the pudding to prevent a film from forming. Leave out at room temperature until warm but not hot, then refrigerate until needed.
  • The pudding can be prepared a day ahead before assembling the dessert.

Prepare the bottom layer:

  • Preheat oven to 350°F. Mix the flour, salt, butter and pecans together and pour into a 13×9-inch pan. Gently press the mixture into an even layer using your hands or the flat bottom of a dry measuring cup. Bake for 18 to 22 minutes or until the edges are lightly browned and the pecans are fragrant. Cool completely on a wire rack.

Prepare the second layer:

  • Beat the cream cheese and sugar together until blended. Using a spatula gently fold in 1 cup of Cool Whip. Spread the cream cheese mixture over the cooled pecan crust.

Add the third layer:

  • (Do not stir the pudding first) Scoop large dollops of cold pudding over the cream cheese layer. Using an offset spatula or the back of a spoon, gently spread into an even layer.

Add the fourth layer:

  • Dollop large spoonfuls of Cool Whip over the pudding. Gently spread to cover. Top with grated pecans. Cover the pan with plastic wrap and refrigerate for 4 hours or overnight before serving.

Recipe Notes

  • Prepare the homemade chocolate pudding layer first so it has time to cool before assembling. Homemade pudding can be made one day in advance and refrigerated until needed. 

  • For an easy shortcut substitute two small (3.4oz) boxes Chocolate Instant Pudding for the homemade. Beat the pudding mix with 3 cups of cold milk for 5 minutes. If using instant pudding it can be assembled immediately after spreading the second cream cheese layer.
  • Substitute walnuts or almonds for the pecans if desired
  • Top with grated nuts, mini chocolate chips, grated chocolate or chocolate curls.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 695kcal | Carbohydrates: 71g | Protein: 10g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 318mg | Potassium: 328mg | Fiber: 4g | Sugar: 49g | Vitamin A: 1102IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 3mg

Since posting our Chocolate Delight recipe, I’ve received tons of comments from readers that make a similar dessert, but know it by a different name.

Many of these names are all new to me:

Chocolate Lush, Robert Redford Dessert, Robert Redford Cake, Next Best Thing to Robert Redford, Chocolate Yummy, Mississippi Mud Pie (in Louisiana), Chocolate Goo, Sex in a Pan, Chocolate Surprise, Next Best Thing to Sex, Ooey Gooey Pie, Oh God That’s Good (in a church recipe book), Chocolate Rush, Aunt Ruby’s Dessert, Chocolate Chip Cookie Delight (with a tube of cook dough as the base), Chocolate Sin and Yummy Dessert.

Many bakers wrote that lemon, butterscotch and pistachio are all great flavors, too. One said they add cherry pie filling, and another made it with vanilla pudding and added sliced bananas.

Several mentioned that they make it with real whipped cream and it holds up fine. For all those who don’t want to use Cool Whip, this is great news!

And finally, one baker mentioned adding a few tablespoons of dry milk powder to the whipped cream to help stabilize it. Brilliant trick I can’t wait to try!

Before you leave

Join my free email list and get a FREE e-cookbook!
Never miss a recipe - sign up today!

You may also like these

Easy Blueberry Cobbler RecipeCoconut Key Lime BarsFresh Peach Crumb BarsA closeup overhead view of a strawberry rhubarb pieStrawberry Rhubarb Pie RecipePeach Sherbet

Delicious Dinner Inspiration!

from quick & easy to company worthy

Previous Post: Chocolate Icebox Pie
Next Post: Pear Tarte Tatin

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

10 Comments

  1. Jennie says

    September 10, 2021 at 10:28 am

    5 stars
    This is a recipe I have made for many years….but always with instant boxed chocolate pudding. Your homemade version is absolutely delicious. I will not use instant pudding again. Your recipe takes a good layered refrigerator dessert to another level of lusciousness.

    reply to this comment >
    • Tricia Buice says

      September 10, 2021 at 3:28 pm

      Jennie your comment absolutely made my day! I’m all about shortcuts, but not when it comes to flavor. I’m so glad you made this homemade version and so happy you loved it, too! Thanks for the review and the 5-stars!

      reply to this comment >
  2. Julie G says

    August 20, 2021 at 5:54 am

    I love that you made this into a homemade version!! I’m going to try it really soon because it looks fabulous! We always made a similar version using lemon pudding and called it Lemon Lush. This homemade chocolate dessert will be just what my family would request. Hope your having a great summer!!

    reply to this comment >
    • Tricia Buice says

      August 20, 2021 at 7:25 am

      Thanks Julie! I was thinking about you just the other day. Hope you’ve had a great summer as well. One of our readers on FB mentioned that she uses real whipped cream stabilized with a few tablespoons of dry milk powder in place of Cool Whip. Just in case you want to give it a try 😉 Thanks!

      reply to this comment >
  3. angiesrecipes says

    August 19, 2021 at 10:40 pm

    This looks beyond delicious and so tempting!
    angiesrecipes
    http://angiesrecipes.blogspot.com

    reply to this comment >
    • Tricia Buice says

      August 20, 2021 at 7:25 am

      Thank you Angie!

      reply to this comment >
  4. Shona Macintyre says

    August 19, 2021 at 4:05 pm

    What is the unsweetened pecan crust recipe please

    reply to this comment >
    • Tricia Buice says

      August 20, 2021 at 7:25 am

      Hi Shona. The bottom layer of this dessert is made with flour, butter and pecans, with no added sugar. Tastes great!

      reply to this comment >
  5. Windy Calder says

    August 19, 2021 at 12:35 pm

    This looks delicious! I am afraid that I will still use the two boxes of instant pudding mix as a shortcut but this dessert is absolutely always a hit! Thank you so much for mentioning me in your blog. Your Mom and Mammaw would be so proud of you just like I am! 🌺❤️🌺

    reply to this comment >
    • Tricia Buice says

      August 20, 2021 at 7:26 am

      You are a wonderful sister-in-law Windy! Thank you so much for all your help.

      reply to this comment >

NEVER MISS A RECIPE

Join my free email list and receive a free e-cookbook!

All Content Copyright Saving Room For Dessert © 2022 • Privacy Policy • Site Design by Emily White Designs

  • Pin
  • Share
  • Yum
  • Email
735 shares