Chocolate Delight is the ultimate layered no-stress dessert for chocolate lovers! It starts with a soft baked cookie dough crust, then gets topped with a fluffy cream cheese layer, a smooth chocolate and white chocolate pudding layer, and a final cloud of Cool Whip with mini chocolate chips on top.

Not only is this dessert SO delicious, but we especially love how make-ahead friendly it is. Each layer is simple, but together they feel totally party-worthy, and it slices into perfect squares for potlucks, holidays, birthdays, and any time you need a guaranteed crowd-pleaser. If you love all things cool and chocolate-y, this dessert is the one to try!

If you love this recipe, be sure to try Chocolate Lasagna, Better Than Anything Cake, and Lemon Lasagna.

Why you’ll love it + Why it works:

  • A time saver. This quick-prep treat comes together in a snap and can easily be made ahead of time and frozen for later!
  • Make ahead friendly. Tastes even better after chilling.
  • Easy layers that set. Pudding thickens quickly and the chilled layers stack and slice neatly.
  • Perfect texture contrast. Cookie crust, creamy filling, and fluffy topping make every bite feel special.
Cool whip, pudding, cookie dough, and other ingredients for chocolate delight on a kitchen counter.

Chocolate Delight Ingredients

  • Chocolate chip cookie dough refrigerated (16 ounces): Creates a soft, slightly chewy crust for the base. Or use this Chocolate Chip Cookie Recipe.
  • Cream cheese softened (8 ounces): Forms a rich, creamy layer that balances the sweetness.
  • Powdered sugar (1 cup): Sweetens and smooths the cream cheese layer.
  • Cool Whip (16 ounces): Adds lightness and creates fluffy layers throughout the dessert. Or use Homemade Whipped Cream (our preference).
  • Milk (3 cups): Helps the pudding set to the right consistency. We have found that whole milk makes a creamier pudding, but you can use 2%.
  • Instant chocolate pudding (1 three point four ounce box): Adds rich chocolate flavor. It must be instant pudding mix; otherwise, they will not set correctly (trust us on this one!)
  • Instant white chocolate pudding (1 three point four ounce box): Adds sweetness and balances the chocolate layer.
  • Mini chocolate chips: Adds texture and a chocolatey finish on top. Or add chopped pecans, chopped chocolate candy such as Reese’s, Mini M&M’s, Eggless Cookie Dough bits, chocolate shavings, or a drizzle of Chocolate Syrup.

How to Make Chocolate Delight

Cookie dough pressed in a white baking dish.
Baked cookie dough in a white baking dish.

PREP. Soften cookie dough on the counter (room temperature dough spreads easier). Preheat oven to 350°F.

COOKIE CRUST. When the dough is soft, gently spread it into a greased 9×13 baking pan. Bake for 14-18 minutes or until golden brown. Cool completely.

Spreading cream cheese layer of cooled cookie crust.

CREAM CHEESE LAYER. In a medium bowl, mix cream cheese and powdered sugar until smooth. Fold in half of a tub of Cool Whip.

Spread the cream cheese mixture onto the cooled cookie base.

Whipping instant chocolate pudding in a gray bowl.
Spreading Cool Whip over the set pudding layer.

PUDDING LAYER. In a medium bowl, combine instant chocolate and instant white chocolate pudding with the cold milk.

Whisk until smooth. Let it set for about 2 minutes.

Spread the pudding mixture on top of the cream cheese layer. Refrigerate until ready to serve (or for at least 30 minutes).

Chocolate chips sprinkled on top of the Cool Whip layer.

SERVE. Right before serving, spread the remaining whipped topping on top of the chocolate pudding layer and sprinkle the top with mini chocolate chips.

Kristyn’s Recipe Tips

  • The cookie layer must be completely cooled, or the heat will melt the other layers.
  • Use softened cream cheese for a smooth, lump free layer.
  • Chill long enough so layers set and slice cleanly.
  • Spread layers gently to keep them even and neat.
  • This dessert is best made ahead and stored in the fridge until serving.
  • For the layers to set correctly, you must use INSTANT pudding mix.
  • To cut neat slices, heat the blade of the knife in a bowl of hot water. Wipe the blade clean and reheat.
A square slice of chocolate delight recipe on a white plate.
Chocolate delight slice served on a white plate with a bite missing.
4.98 from 46 votes

Chocolate Delight Dessert

By: Kristyn Merkley
Chocolate Delight is an easy 9×13 layered dessert with a cookie crust, fluffy cream cheese layer, chocolate pudding, and Cool Whip topping for a crowd.
Servings: 15
Prep: 10 minutes
Cook: 14 minutes
Refrigerate: 30 minutes
Total: 54 minutes

Equipment

Video

Ingredients 

  • 16 ounces chocolate chip cookie dough, refrigerated
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 16 ounces Cool Whip
  • 3 cups milk
  • 1 (3.4-ounce) box Instant chocolate pudding
  • 1 (3.4-ounce) box Instant white chocolate pudding
  • mini chocolate chips, for topping

Instructions 

  • Soften cookie dough on the counter (room temperature dough spreads easier).
  • Preheat oven to 350°F.
  • When the dough is soft, gently spread it into a greased 9×13 baking pan. Bake for 14-18 minutes or until golden brown. Cool completely.
  • In a medium mixing bowl, mix 8 ounces of cream cheese and 1 cup of powdered sugar until smooth. Fold in half of a 16-ounce tub of Cool Whip.
  • Use an offset spatula and spread the cream cheese mixture onto the cooled crust.
  • In a medium bowl, combine 1 (3.4-ounce) instant chocolate and 1 (3.4-ounce) instant white chocolate pudding with 3 cups of cold milk.
  • Whisk until smooth. Let it set for about 2 minutes. Spread the pudding mixture on top of the cream cheese layer.
  • Refrigerate until ready to serve (or for at least 30 minutes).
  • Right before serving, spread remaining Cool Whip on top of the chocolate pudding layer and sprinkle the top with mini chocolate chips.
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Notes

Recipe Tips.
  • The cookie layer must be completely cooled, or the heat will melt the other layers.
  • Use softened cream cheese for a smooth, lump free layer.
  • Chill long enough so layers set and slice cleanly.
  • Spread layers gently to keep them even and neat.
  • This dessert is best made ahead and stored in the fridge until serving.
  • For the layers to set correctly, you must use INSTANT pudding mix.
  • To cut neat slices, heat the blade of the knife in a bowl of hot water. Wipe the blade clean and reheat.
Store. Cover the pan with plastic wrap and store it in the refrigerator for 3-5 days or wrap it again with aluminum foil and freeze for up to 3 months. Thaw in the fridge before serving.

Nutrition

Calories: 381kcal, Carbohydrates: 50g, Protein: 4g, Fat: 18g, Saturated Fat: 10g, Cholesterol: 24mg, Sodium: 332mg, Potassium: 186mg, Fiber: 1g, Sugar: 37g, Vitamin A: 305IU, Calcium: 92mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store?

Cover the pan with plastic wrap and store it in the refrigerator for 3-5 days or wrap it again with aluminum foil and freeze for up to 3 months. Thaw in the fridge before serving

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Recipe adapted from the Country Cook. 

This recipe was originally published August 2015.

Categorized as: , ,

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

More About Kristyn

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4.98 from 46 votes (29 ratings without comment)

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54 Comments

  1. Heather says:

    Can you use chips ahoy cookies and crush them and add butter and let it get firm instead of cookie dough?

    Reply
    1. Lil' Luna Team says:

      Yes, you can do that, it will just give you more of a no bake crust instead of a soft cookie base!

      Reply
      1. Heather says:

        If you use cookie dough should you spray the pan if you are using a tin foil pan or use parchment paper?

      2. Lil' Luna Team says:

        Parchment paper works the best in keeping the cookies base from sticking at all. If you don’t have that, then grease it well cooking spray.

  2. Laura says:

    So excited to make this for Memorial Day — can this be made a day ahead of time? Don’t want it to get soggy.

    Reply
    1. Lil' Luna Team says:

      Hopefully, you went ahead and made this ahead of time; the cookie base should hold up just fine when made the day before.

      Reply

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