Chocolate Pudding Delight – Mel’s Kitchen Cafe

Layers of shortbread crust, no-bake cheesecake, chocolate pudding and whipped cream make this chocolate pudding delight top-of-the-line desserts ever!

I’ve by no means met anybody who doesn’t completely fall head over heels in love with this dessert. It is a basic!

How to Make the Shortbread Crust

This delectable layered dessert begins with a easy pecan-shortbread crust. The elements are actually easy:

• all-goal flour
• tiny little bit of granulated sugar
• pecans
• butter

The secret is to cut the pecans very finely in order that they’re practically indecipherable from the feel of the flour.

A food processor makes simple work of the pecans and of reducing within the butter. However, you may undoubtedly make the crust with out a food processor. I’ve included a easy how-to within the recipe notes under.

The crust is pressed into the underside of a 9X13-inch pan and baked for quarter-hour so it may set right into a shortbread-like texture.

Assembling the Pudding and Cream Layers

The subsequent few layers go as follows:

1. tremendous easy fluffy cream cheese layer (suppose: no-bake cheesecake batter YUM)
2. chocolate pudding
3. calmly sweetened whipped cream

Make certain the crust is totally cool earlier than assembling the dessert.

The candy cream cheese combination and the chocolate pudding could be made a number of days prematurely and chilled – making the meeting a breeze.

Chocolate Pudding Options

You have a number of choices for the chocolate pudding layer.

Homemade Chocolate Pudding: that is my go-to selfmade chocolate pudding recipe. I enhance the cornstarch to 4 tablespoons for a barely thicker pudding when utilizing it for this layered dessert (be sure you prepare dinner the pudding absolutely and let it cool fully). A single batch of the chocolate pudding makes about 4 1/2 cups pudding, which implies if you happen to use it on this chocolate pudding delight recipe, you’ll both have a little bit of chocolate pudding leftover (not a foul downside to have!) OR you should use the total quantity of pudding for an additional thick pudding layer. 

Boxed Chocolate Pudding: one 5.9-ounce field of chocolate pudding ready in response to bundle directions (with 3 cups chilly milk) will yield sufficient for this recipe.

The consistency of the chocolate pudding layer shall be very depending on the recipe or model of chocolate pudding you employ. Don’t stress if it’s messy once you scoop out servings of this dessert. Correction: it WILL be messy. That’s okay! It tastes superb regardless of the way it seems to be.

For neater slices, I ensure that 1) the pudding is a thick-set recipe, 2) the dessert has been chilled for a minimum of 4 hours, and three) the knife is cleaned between slices.

A Dessert Known by Many Names

This chocolate pudding delight dessert was an enormous favourite of mine rising up. We referred to as it Robert Redford Dessert (in actual fact I’ve an previous model on my web site, however this new and improved model is significantly better for lots of causes!).

Others name it Better Than Robert Redford Dessert, Chocolate Lasagna or Chocolate Delight. (What names am I lacking??)

No matter what it’s referred to as, it’s simply considered one of my favourite desserts of all time!

Perfect for any event from neighborhood cookouts to fancy vacation meals to church potlucks, it’s at all times successful. You simply can’t go improper with that buttery crust, decadent chocolate pudding, and creamy layers all over the place!

Chocolate Pudding Delight

Yield: 12 to fifteen servings

Prep Time: 45 minutes minutes

Cook Time: 15 minutes minutes

Chilling Time: 2 hours hrs

Total Time: 3 hours hrs

Shortbread Crust:

• 1 cup all-goal flour
• 2 tablespoons granulated sugar
• ½ to ¾ cup chopped pecans
• ½ cup salted butter, reduce into tablespoon-measurement items

Cream Cheese Layer:

• 8 ounces cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 cup chilled heavy cream
• ½ teaspoon vanilla extract

Pudding Layer:

• 3 ½ to 4 cups chocolate pudding, selfmade or from the field – chilled and set (see word)

Whipped Cream Layer:

• 1 ¼ cup chilled heavy cream
• ¼ cup powdered sugar
• Chocolate curls, chocolate sprinkles, dusted cocoa powder, crushed oreos, crispy chocolate pearls or different desired garnish for the highest

Cook ModePrevent your display screen from going darkish

• Preheat oven to 350 levels F. Lightly grease the underside of a 9X13-inch pan with cooking spray.

• For the crust: within the bowl of a food processor (see word under for an alternative choice to a food processor), add the flour, pecans, and sugar. Pulse till the pecans are very finely chopped. The combination ought to be sandy in texture.

• Add the butter items and pulse to chop the butter into the dry elements. Process till the butter is in small items and the combination clumps collectively when pressed between your fingers.

• Spread the combination evenly within the backside of the ready pan and press into an excellent layer. Bake for quarter-hour. Set apart and let cool fully.

• For the cream cheese layer: utilizing a handheld electrical mixer or within the bowl of a stand mixer fitted with the paddle or whisk attachment, beat the softened cream cheese and powdered sugar collectively till easy and creamy, 1 to 2 minutes.

• Add the heavy cream and vanilla, and blend on low velocity till mixed. Increase the velocity to medium and proceed mixing, scraping the edges of the bowl as wanted, till the combination is thick and creamy.

• Spread this combination evenly over the cooled crust. Set bowl apart (no want to clean – we’ll use it once more in a later step!).

• For the chocolate pudding layer: unfold the ready chocolate pudding evenly over the cream cheese layer.

• For the whipped cream layer: in the identical bowl because the cream cheese combination (utilizing an electrical handheld or stand mixer), add the heavy cream and powdered sugar and blend on low velocity till mixed. Increase the velocity to medium and blend till thickened and gentle peaks type.

• Dollop the whipped cream evenly over the chocolate pudding and unfold into an excellent layer.

• Refrigerate the dessert for a minimum of 4 hours or as much as 12 hours. Garnish the highest with chocolate sprinkles, crushed oreos, dusted cocoa powder, or no matter you would like to embellish with! Cut into squares and serve (it tastes finest chilly).

Crust: if you happen to don’t have a food processor, finely chop the pecans in a blender or with a knife (you need them very finely chopped – the feel of coarse meal). Toss the pecans with the flour and sugar in a medium bowl, and add the butter items. Using a pastry blender, two butter knives, or forks, reduce the butter into the dry elements till the butter is in tiny items and the combination clumps collectively when pressed between your fingers.
Homemade Chocolate Pudding: that is my go-to selfmade chocolate pudding recipe. I enhance the cornstarch to 4 tablespoons for a barely thicker pudding when utilizing it for this layered dessert (be sure you prepare dinner the pudding absolutely and let it cool fully – it may be made 3 to 4 days forward of time). A single batch of the chocolate pudding makes about 4 1/2 cups pudding, which implies if you happen to use it for this chocolate pudding delight recipe, you’ll both have a little bit of chocolate pudding leftover (not a foul downside to have!) OR you should use the total quantity of pudding for an additional thick pudding layer. 
Boxed Chocolate Pudding: one 5.9-ounce field of chocolate pudding ready in response to bundle directions (with 3 cups chilly milk) will yield sufficient for this recipe.

Author: Mel

Course: Dessert

Cuisine: American

Method: Bake, No-Bake

Serving: 1 serving, Calories: 329kcal, Carbohydrates: 26g, Protein: 4g, Fat: 24g, Saturated Fat: 14g, Cholesterol: 65mg, Sodium: 196mg, Fiber: 1g, Sugar: 17g