Recipe Background
To know her is to love her. That's our grandma. She's just about the cutest little thing you have ever seen. She's always dressed just in the most darling outfits and whipping up a sweet treat for anyone who stops by. It's no surprise that Grandma's Chocolate Delight is her specialty. It's as sweet as she is with the richness of chocolate pudding and the fluffiness of whipped topping making it just the best. Chilled to reach that perfect consistency, Grandma's Chocolate Delight is really just as lovely as she is!
To know her is to love her. That's our grandma. She's just about the cutest little thing you have ever seen. She's always dressed just in the most darling outfits and whipping up a sweet treat for anyone who stops by. It's no surprise that Grandma's Chocolate Delight is her specialty. It's as sweet as she is with the richness of chocolate pudding and the fluffiness of whipped topping making it just the best. Chilled to reach that perfect consistency, Grandma's Chocolate Delight is really just as lovely as she is!
Ingredients
- 1 1/2 cups self-rising flour
- 1 1/2 cups toasted pecans chopped
- 1/2 cup unsalted butter melted
- 1 (8-ounce) package cream cheese softened
- 1 cup powdered sugar un-sifted
- 1 (16-ounce) container frozen whipped topping such as Cool Whip®, thawed, divided
- 4 cups whole milk
- 1 (5.9-ounce) package chocolate instant pudding mix
- 1 (3.4-ounce) package vanilla instant pudding mix
- chocolate syrup to taste, for garnish
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with cooking spray.
- In a bowl, add the flour, the pecans, and the melted butter and mix to combine.
- Press the pecan mixture into the prepared baking dish in a thin layer, evenly patting it into all of the corners.
- Bake the pecan crust until it is set, about 20 minutes.
- Transfer the baking dish to a wire rack and let the crust cool, about 30 minutes.
- In a bowl, add the cream cheese and beat with an electric mixer on medium speed until it is creamy, about 2 minutes.
- Gradually add the powdered sugar to the cream cheese and beat until it is well-blended, about 45 seconds-1 minute.
- Fold 1 cup of the thawed whipped topping into the cream cheese mixture, then evenly spread it over the cooled crust.
- In a large bowl, add the milk, the chocolate pudding mix, and the vanilla pudding mix and whisk until it is well-combined.
- Let the pudding mixture stand until it is slightly set, about 10 minutes.
- Pour the pudding mixture over the cream cheese layer.
- Spread the remaining whipped topping over the pudding layer.
- Cover the baking dish and place in the refrigerator to chill, for at least 2 hours and up to 8 hours.
- Serve garnished with the chocolate syrup.
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