Grandma’s Chocolate Delight Dessert

Grandma’s Chocolate Delight Dessert

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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!

 

Ingredients for Grandma’s Chocolate Delight Dessert

For the Shortbread Crust:

  • all-purpose flour
  • chopped pecans
  • butter, softened

For the Whipped Cream Fluff:

  • cream cheese, softened
  • powdered sugar
  • frozen whipped topping (like Cool Whip)

For the Chocolate Pudding Mixture:

  • instant chocolate pudding mix (2 small packages)
  • whole milk

 

Instructions for Making This Recipe

Preheat oven to 350 degrees. 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 the all-purpose flour, 1 cup of the chopped pecans, and softened butter until it holds together into a ball.

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.

Prepare the Cream Cheese Fluff

In a large mixing bowl, mix together the softened cream cheese and powdered sugar until smooth.

With a rubber spatula, gently fold in 1 1/2 cups whipped topping until combined.

Spread mixture onto cooled crust.

Prepare the Chocolate Pudding Mixture

In another mixing bowl, whisk together instant chocolate pudding and cold whole milk for two minutes until pudding begins to thicken.

Spread pudding over 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.

This recipe will Serve 20-24 people. See more Desserts Here. Browse more Holiday Dinner Ideas Here. 

Recipe for Grandma's Chocolate Delight Dessert

Grandma's Chocolate Delight Dessert

My Grandma Swiler used to bring this to our family gathering every Christmas. It is still a popular hit with it's pecan shortbread crust, chocolate pudding, and whipped cream cheese fluff. So yummy!
5 from 3 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: Chocolate Pudding, Christmas dinner, Holiday Baking, Pecans, Shortbread Crust, Whipped Cream Cheese Fluff
Prep Time: 35 minutes
Cook Time: 20 minutes
Refrigerate:: 6 hours
Total Time: 6 hours 55 minutes
Servings: 24

Equipment

Nut Chopper
KitchenAid Mixer
Rubber Spatula
Oblong Cake Pan

Ingredients

Shortbread Crust:

  • 1 cup all-purpose flour
  • 2 cups chopped pecans divided
  • 1/2 cup butter softened

Whipped Cream Cheese Fluff:

  • 12 oz. cream cheese softened
  • 1 1/2 cups powdered sugar
  • 12 oz. whipped topping divided

Chocolate Pudding Mixture:

  • 7.8 oz. instant chocolate pudding mix
  • 4 cups whole milk

Instructions

  • Preheat oven to 350 degrees. 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 the all-purpose flour, 1 cup of the chopped pecans, and softened butter until it holds together into a ball.
  • 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.

Prepare the Whipped Cream Cheese Fluff:

  • In a large mixing bowl, mix together the softened cream cheese and powdered sugar until smooth.
  • With a rubber spatula, gently fold in 1 1/2 cups whipped topping until combined.
  • Spread mixture onto cooled crust.

Prepare the Chocolate Pudding Mixture:

  • In another mixing bowl, whisk together instant chocolate pudding and cold whole milk for two minutes until pudding begins to thicken.
  • Spread pudding over 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 20-24

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 285kcal | Carbohydrates: 27g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 239mg | Potassium: 153mg | Fiber: 1g | Sugar: 20g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
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