Chocolate Delight

Ingredients

• Crust:
• 1 cup all-purpose flour
• 1/2 cup butter
• 1 1/2 cups finely chopped pecans
• of salt (unless you use salted butter
• Layers:
• 8 ounces cream cheese
• 1 cup powdered sugar
• 16 ounces Whipped Topping
• 2 3.9 ounce boxes instant chocolate pudding
• 3 cups whole milk

Instructions

1. 1

   Begin the easy chocolate delight recipe by preheating the oven to 300 degrees F. Grab a 13x9-inch rectangle baking dish.

2. 2

   In a medium bowl, stir together the 1 cup all-purpose flour, 1/2 cup softened butter, 1 1/2 cups chopped pecans, and a pinch of salt until combined. A food processor can be used instead. The mixture will be clumpy and will loosely stick together.

3. 3

   Pour into the baking dish and evenly press into the bottom in a single layer. Place into the oven and bake for 20 to 25 minutes, until light golden brown. Carefully remove the crust from the oven and allow it to cool completely before continuing.

4. 4

   Using a hand mixer with a large bowl, add the 8 ounces softened cream cheese and 1 cup powdered sugar. Mix until creamy and smooth. Add 8 ounces of whipped topping and use a rubber spatula or wooden spoon to gently fold the whipped topping into the cream cheese mixture until combined.

5. 5

   Create the next layer by adding the cream cheese mixture to the cooled crust layer. Spread evenly to form a second layer.

6. 6

   Using an electric mixer on medium speed and a large bowl, mix together the 2 3.9 ounce boxes of instant chocolate pudding and 3 cups milk for two minutes until combined and soft set.

7. 7

   Evenly spread the chocolate pudding mixture on top of the cream cheese layer to create the third layer.

8. 8

   Lastly evenly spread the remaining 8 ounces whipped topping on top of the pudding layer. Sprinkle the top with the remaining chopped pecans.

9. 9

   Place the chocolate delight dessert into the refrigerator allow it to chill and set for 2 to 3 hours before cutting to serve. Enjoy!

10. 10

    Serve immediately and store any leftovers in the refrigerator up to 3 days.