September 18, 2012



This has always been one of my favorite desserts.  My Aunt Janie is the Chocolate Delight aficionado of our family and makes the best version ever.

When I volunteered to take dessert over to our friends house for the Packers vs. Bears game last Thursday night, this was on my mind.  It is the perfect mix of buttery crust, chocolaty pudding, creamy cream cheese and smooth whipped topping. 

It wasn’t quite as good as Aunt Janie’s, but it did get rave reviews from all of my taste testers!  Here’s how:





Chocolate Delight

Print this recipe!

  • 3/4 c. butter, melted
  • 1 1/2 c. flour
  • 3/4 c. chopped pecans or walnuts
  • 1 8oz. package reduced fat cream cheese
  • 1 c. powdered sugar
  • 1 container fat free Cool Whip
  • 2 small boxes fat free, sugar free instant chocolate pudding mix
  • 3 c. skim milk
  • chopped pecans or walnuts for garnish (optional)


Combine melted butter, flour, and pecans. Press into 13x9 in. pan. Bake @ 375 for 15 min. Remove and cool.

Combine cheese, sugar, and 1 1/2 c. whipped topping.  Blend and spread over crust. Chill.

Combine pudding mixes and milk.  Beat 2 min. at medium speed and spread over cream cheese layer.

Spread remaining whipped topping over pudding layer and garnish with nuts if desired.




So easy.  So good.


--Disclaimer:  I divided my recipe into 2 8x8 pans for two different occasions, which is why my version looks a little “flat”.  If you make it in the recommended 9x13 in pan it will be even thicker and delicious and look a little more like this:



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