Chocolate Delight Recipe

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

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.

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.

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).

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.

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 mins

Cook: 14 minutes mins

Refrigerate: 30 minutes mins

Total: 54 minutes mins

Equipment

• 9×13 baking dish
• electric hand mixer
• whisk

Video

Ingredients 

1x2x3x

• ▢ 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.

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Recipe adapted from the Country Cook. 

This recipe was originally published August 2015.