Easy Chocolate Pudding Dessert
This easy chocolate pudding dessert features a pecan crust, a creamy cheesecake layer, rich chocolate pudding, and whipped topping. It's a no-bake delight perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Crust
- 1 cup all-purpose flour
- 1 cup pecans chopped
- 0.5 cup unsalted butter room temperature
Cheesecake Layer
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 16 ounces Cool Whip divided
Chocolate Pudding Layer
- 4 cups milk
- 7.8 ounces chocolate pudding mix 2 (3.9 oz) boxes
Topping
- 1 cup chocolate shavings
Instructions
Preparation Steps
- Preheat oven to 350°F and grease a 9x13 pan with nonstick spray.
- In a large mixing bowl, combine the flour, pecans, and butter until a crust forms. Press the mixture into the prepared pan in an even layer.
- Bake for 20 minutes until the crust has set. Allow the crust to cool completely.
- In a large mixing bowl, beat the cream cheese, powdered sugar, and almond extract together until light and fluffy. Gently fold in 1 tub of Cool Whip. Spread the cream cheese mixture onto the pecan crust.
- Mix the milk and chocolate pudding in a large mixing bowl. Pour the mixture over the cream cheese layer and spread evenly.
- Place your chocolate delight into the refrigerator for 20 minutes to allow the layers to set up.
- Spread the remaining tub of Cool Whip over the top of the chocolate layer and sprinkle your chocolate shavings over the Cool Whip layer.
- Place the chocolate delight back into the refrigerator for at least 6 hours, but it’s best to leave it overnight.
Notes
This dessert is best made ahead of time to allow the flavors to meld and the layers to fully set. Enjoy!