Chocolate Delight

This dessert goes by many names in my family.

The original is "Butterscotch Delight", since it's usually made with butterscotch pudding. But we use chocolate, because... well... chocolate makes everything better.

My mom likes to call it "chocolate yum-yum".

So feel free to give it whatever name you feel is deserves.

Me? I think I'd like to name it "chocolate heaven". Because really, it's like heaven with every bite.

I'd like to say the crust is the best part, but I don't want to diminish the loveliness of the chocolate layer. Or the cream cheese layer. Okay, really, the whole thing is perfect. Plus, it's incredibly easy and is always the first dessert to go when I take it to a party.

Do yourself a favor and give it a whirl. You can thank me later.

Chocolate Delight

(no idea who originally came up with it... it's one of those that's been passed down over the years)

via

Ingredients

• 1 cup flour
• 1/2 cup pecans, chopped finely
• 1/2 cup butter, melted
• 1 (8 oz) block of cream cheese, softened
• 1 cup powdered sugar
• 1/2 of an 8 oz container of Cool Whip (thawed).
• 1 large box (5.9 oz) instant chocolate pudding (you can substitute banana, pistachio, coconut, or butterscotch).

Directions

 

Preheat oven to 350 degrees.

Combine flour, pecans, and butter and press evenly into a 9X13 pan. Bake at 350 degrees for 15 minutes. Cool completely.

Mix cream cheese and powdered sugar with an electric mixer until light and fluffy. Fold in whipped cream. Spread over pecan shortbread crust and store in the fridge while you make the next layer.

Make pudding according to package directions. Pour over cream cheese layer.

Spread remaining half of Cool Whip over the pudding layer. Garnish with chocolate shavings if desired. Store in fridge.