Chocolate Delight
Hi guys, Erica here bringing you more treats! So, I have a horrible cold at the moment and have not really been in the mood for food but I saw this photo while looking through some of my older files and thought “Ooooh, I wish there was some of that in the fridge right now.” Apparently I last made this in 2009…yikes, I need to get better soon so I can fix that!
Growing up this was a staple dessert at all family get togethers. Either my grandma or my mom would make it and it was always gobbled up…oh, how we loved this stuff. I don’t always think to make it nowadays because it takes a little planning ahead (with chilling times) and I am an instant gratification kind of dessert eater. So, since I had a photo and it made me hungry I thought I better share this recipe today! 🙂
Chocolate Delight aka Layered Pudding Bars
Crust:
1 stick butter, slightly softened
1 1/4 cups flour
1/2 cup pecans
Combine ingredients and press into the bottom of your pan. Bake at 350 for 20 minutes. Let Cool a bit. (The only part I can’t remember is whether it’s a cookie sheet or a 13×9 pan…yikes, sorry! I think I tried a cookie sheet last time & ended up doubling the crust recipe to make it work – but I like a lot of crust. I will be trying a 13×9 pan next time.)
Layer 2:
8 oz. package cream cheese, softened
1/2 package of cool whip (12 oz.container)
1 cup powdered sugar
Beat ingredients together until well combined. Spread on top of crust and chill in refrigerator for 1 hour.
Layer 3:
1 large package chocolate pudding
milk
Make pudding according to package directions. If you plan on this dessert disappearing within a day, instant pudding is fine…if you think you will have leftovers, use the pudding you have to cook on the stove top. (The instant pudding gets “watery” overnight and will soak into the crust and make it kinda soggy.) When pudding is set/cooled spread on top of the cream cheese layer.
Layer 4:
Top with remaining cool whip and sprinkle with another 1/2 cup of pecans (if desired). Keep refrigerated until ready to serve. Cut into bars and ENJOY!
🙂 ez
Jennifer said...
on May 3rd, 2012 at 7:50 am
My mom has been making this recipe for 15 years, and now I make it for my little ones! It’s seriously amazing. I’ve changed up the recipe a little bit (since I LOVE chocolate). I buy the pre made no bake oreo crusts from my grocery store and put my pie into that. I can usually fill 2-3 pie crusts. We’ve also tried graham cracker crust and shortbread crust and it was amazing also! My mom always baked some coconut and sprinkled it on top, but I put mini chocolate chips on top. You REALLY can’t go wrong with this recipe! Thank you for sharing, Erica!
Dana said...
on May 3rd, 2012 at 5:18 pm
This has been a family staple here as well. My mom made it and I introduced it to my hubby whose eyes rolled back in his head with the first bite!
Your picture is not a true representation. A true representation would be the entire dish with a large spoon behind a locked door… hahahaha! It’s soooo good!
🙂
Spencer said...
on May 3rd, 2012 at 10:51 pm
Looks absolutely beautiful! I would love to try some. (Preferably a really big piece).
Marla said...
on May 4th, 2012 at 2:37 pm
We totally make this around here for every family gathering. We call it “Better Than Sex Cake” though. 😀
Heather said...
on March 30th, 2013 at 4:14 pm
We love this recipe. It is made in a 9×13 and I mix chocolate and vanilla pudding together for the third layer with three cups of milk. I haven’t had a problem with it getting watery. I put shaved chocolate curls on top just for that added “WOW” factor!