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With a tasty cookie crust, creamy pudding, and tangy cream cheese layers, this dessert truly is a delight!

Chocolate delight recipe slice close up image on a plate.

A Layered Treat to Love!

You guys know I have a thing for layered desserts. We have Lemon Lasagna, White Chocolate Lasagna, and of course our fan-favorite chocolate delight recipe.

If you love pudding and cool summer desserts, you’ll fall head over heels for one of my favorites!

Why we love it:

  • Layers of favorites. A Chocolate Chip Cookie base, cream cheese layer, and Chocolate Pudding layer all topped off with creamy Cool Whip – what more could you want?!
  • Show-stopper. This layered pudding dessert looks as delicious as it tastes.
  • Easy. This quick-prep treat comes together in a snap and can easily be made ahead of time and frozen for later!
Cookie delight dough in mixing bowl.

Ingredients

  • 16 ounces refrigerated chocolate chip cookie dough – or use your favorite Chocolate Chip Cookie Recipe
  • 8 ounces cream cheese – softened at room temperature
  • 1 cup powdered sugar
  • 16 ounces cool whip – or use Homemade Whipped Cream
  • 3 cups milk  whole milk makes a creamier pudding, but you can use 2%
  • 1 (3.4-ounce) box Instant chocolate pudding use INSTANT pudding mix otherwise they will not set correctly
  • 1 (3.4-ounce) box Instant white chocolate pudding – or instant vanilla pudding
  • mini chocolate chips for topping more toppings ideas include, 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
  1. PREP. Soften 16 ounces cookie dough on the counter (Room temperature dough spreads easier). Preheat oven to 350°F.
  2. FIRST LAYER. When the dough is soft, gently spread into greased 9×13 baking pan. Bake for 14-18 minutes or until golden brown.
  3. SECOND LAYER. In a medium mixing bowl, mix 8 ounces cream cheese and 1 cup powdered sugar until smooth. Fold in half of a 16-ounce tub of Cool Whip.
    • Once your cookie base is completely cooled, use an offset spatula and spread on the cream cheese mixture.
  4. THIRD LAYER. In a medium bowl, combine 1 (3.4-ounce) instant chocolate and 1 (3.4-ounce) instant white chocolate pudding with 3 cups cold milk.
    • Whisk together until smooth. Let it set for about 2 minutes. Spread pudding mixture on top of cream cheese layer.
  5. CHILL. Refrigerate until ready to serve (or for at least 30 minutes).
  6. TOP & SERVE. 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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4.98 from 44 votes

Chocolate Delight Recipe

By: Lil’ Luna
Our chocolate delight recipe features a cookie crust and layers of cream cheese and chocolate pudding for a refreshing, multi-textural treat.
Servings: 15
Prep: 10 minutes
Cook: 14 minutes
Refrigerate: 30 minutes
Total: 54 minutes

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
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Instructions 

  • Soften cookie dough on the counter (Room temperature dough spreads easier).
  • Preheat oven to 350°F.
  • When the dough is soft, gently spread into greased 9×13 baking pan. Bake for 14-18 minutes or until golden brown.
  • In a medium bowl, mix cream cheese and powdered sugar until smooth. Fold in half of a tub of Cool Whip.
  • Once your cookie base is completely cooled, spread on cream cheese mixture.
  • In a medium bowl, combine 1 (3.4-ounce) instant chocolate and 1 (3.4-ounce) instant white chocolate pudding with 3 cups cold milk.
  • Whisk together until smooth. Let it set for about 2 minutes. Spread pudding mixture on top of 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.

Video

Notes

STORE. Cover the pan with plastic wrap and store it in the refrigerator for 3-5 days.
FREEZE. Cover with plastic wrap and again with aluminum foil. Label 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.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe FAQ

  • To cut neat slices, heat the blade of the knife in a bowl of hot water. Make your first slice and wipe the blade clean. Heat, cut, and clean for each slice you make.
  • It is important to purchase instant chocolate pudding mix and instant white chocolate pudding mix. The cook-and-serve kind of pudding will not set correctly.
  • Cover the pan with plastic wrap and store it in the refrigerator for 3-5 days.
  • Cover the chocolate pudding dessert with plastic wrap and again with aluminum foil. Label and freeze for up to 3 months. Thaw in the fridge before serving.

For More Layered Desserts:

Recipe adapted from the Country Cook

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




46 Comments

  1. Tim Allen says:

    5 stars
    I love this recipe and cannot wait for my mother and myself to make it this weekend. However, I have my fiance who would love to also enjoy this delicious confection but she doesn’t like cream cheese. Would I be able to substitute cream cheese for something else?

    1. Lil'Luna Team says:

      I have only used cream cheese in this recipe, but you could try sour cream or mascarpone. Not totally sure how it would taste/turn out. You’ll have to let us know how it does if you make the switch.

  2. Vicki says:

    Cannot find white chocolate pudding. Should I use 2 pkgs of chocolate pudding mix?

    1. Lil'Luna Team says:

      You definitely could or vanilla 🙂

  3. Shellie says:

    5 stars
    So easy and ridiculously good. Each of our kids makes a dessert for Thanksgiving. This has been our, now 12 yr old, son’s favorite to make the last 4 years.
    It’s delicious and not too rich. We love it.

    1. Lil'Luna Team says:

      I love this!! How wonderful that your son is in the kitchen baking. So awesome. I’m glad you all love the recipe!

  4. katerina @ diethood.com says:

    5 stars
    Oh my goodness, this was such a fantastic dessert! My faave!!

    1. LilLunaTeam says:

      It’s one of my faves too! Glad you liked it!

  5. Beth says:

    5 stars
    This looks so delicious and tasty! Can’t wait to give this a try!

  6. Jen says:

    5 stars
    This was a huge hit in our home! Thanks for the tip about freezing it. I made two at once so we can have another one later. Great time saver!

    1. LilLunaTeam says:

      I love saving time too! Glad you were able to make two at once. Cookies are always good to have on hand. 🙂

  7. Sherri Chedwick says:

    5 stars
    Very yummy and so easy to make

  8. Ashley says:

    5 stars
    My husband requested this for his birthday and we all loved it!! We will be making this more often! Super easy!