Grandma’s Chocolate Delight Dessert is still a popular hit at our family gatherings with its pecan shortbread crust, chocolate pudding, and whipped cream cheese fluff. So yummy!
Some people may know this dessert by another name: S _ _ in a pan, comes to mind. But I’d prefer to make this G-rated for all those little kiddos out there who, I’m sure, will love this pudding dessert. And after all, this was my grandma’s recipe! Goodness!
Instructions For Making This Recipe
Preheat oven to 350°F. Gather your ingredients so that you have everything close at hand on the counter or table.
Using a nut chopper or knife, coarsely chop the pecans. Set aside until ready to use.
Prepare the Shortbread Crust
In a small bowl, mix together with a blending fork all-purpose flour, 1 cup of the chopped pecans, and softened butter until it holds together when pinched.
Press into an oblong baking dish (you do not need to grease the pan) and bake in a preheated oven for 20 minutes. Remove from oven and allow to cool.
Make the Cream Cheese Fluff
In a large mixing bowl, cream together the softened cream cheese and powdered sugar until smooth. With a rubber spatula, gently fold in 3 cups (8 oz) whipped topping until combined.
Prepare the Chocolate Pudding
In another mixing bowl, whisk together instant chocolate pudding and cold whole milk for two minutes until pudding begins to thicken.
Assemble the Dessert
Begin assembling the dessert by spreading the cream cheese mixture over the cooled crust. Next, spread the chocolate pudding over the cream cheese mixture.
Top with remaining whipped topping and sprinkle remaining 1 cup chopped pecans to cover. Cover the dessert and refrigerate for 4-6 hours or overnight before serving.
Serve Grandma’s Chocolate Delight Dessert on pretty dessert dishes. This recipe will serve 15-20 people.
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Grandma’s Chocolate Delight Dessert
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Ingredients
Shortbread Crust
- 1 cup all-purpose flour
- 2 cups chopped pecans (divided)
- 1/2 cup butter (room temperature)
Whipped Cream Cheese Fluff
- 16 oz. cream cheese (room temperature)
- 1 1/2 cups powdered sugar
- 16 oz. whipped topping (divided)
Chocolate Pudding Mixture
- 7.8 oz. instant chocolate pudding mix
- 4 cups whole milk
Instructions
- Preheat oven to 350℉. Gather the ingredients so you have everything close at hand on the counter or table.
- Using a nut chopper or knife, coarsely chop 2 cups chopped pecans. Set aside until ready to use.
Prepare the Shortbread Crust
- In a small bowl, mix together with a blending fork 1 cup all-purpose flour, 1 cup of the chopped pecans, and 1/2 cup butter (softened) until the dough holds together when pinched.
- Press into an oblong baking dish (you do not need to grease the pan) and bake in a preheated oven for 20 minutes. Remove from oven and allow to cool.
Make the Whipped Cream Cheese Fluff
- In a large mixing bowl, cream together 16 oz. cream cheese (softened) and 1 1/2 cups powdered sugar until smooth.
- With a rubber spatula, gently fold in 3 cups whipped topping (8 oz) until combined.
Prepare the Chocolate Pudding Mixture
- In another mixing bowl, whisk together 7.8 oz. instant chocolate pudding mix and 4 cups whole milk for two minutes until pudding begins to thicken.
Assemble the Dessert
- Begin assembling the dessert by spreading the cream cheese mixture over the cooled crust to the edges of the pan. Next, spread the chocolate pudding over the cream cheese mixture.
- Top with remaining whipped topping and sprinkle remaining 1 cup chopped pecans to cover.
- Cover and refrigerate for 4-6 hours or overnight before serving. Serves 15-20.
It’s really delicious. The only change I made was to use real whipped cream. I don’t like the fake stuff. However, it was a lot of work. Then when I went to serve it, it stuck to the bottom of the pan. Practically had to chisel it out. Maybe because it was glass. I will make this again in a metal pan with cool whip
Hi Carolyn, Thank you for leaving a comment on this recipe. I’m sorry that your crust stuck to the pan. I always use a glass baking dish for this recipe, so I’m surprised that you had trouble. It might be differences in oven temperature, so you could try removing the crust sooner by 3-5 minutes. And you can always spray the pan with baking spray to ensure a good release.