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Chocolate Delight is a chilled layered dessert that combines graham cracker crust with cream cheese, chocolate pudding, whipped topping, and toffee bits. It's perfect for everything from Valentine's Day, Easter, to summer cookouts!
What is Chocolate Delight?
Chocolate delight is an easy, low-bake dessert that combines layers of tangy cream cheese, rich chocolate pudding, and whipped topping on top of a graham cracker crust.
The only baking required is the crust. After that, everything else is no-bake. Let the whole thing chill for a couple of hours, and you'll have a decadent dessert for chocolate lovers.
This is one of my favorite easy dessert recipes. It's a hit at potlucks, game-day parties, and summer cookouts. It's even great for Valentine's Day since it's so rich and chocolatey!
Why You'll Love This Recipe
- Easy to assemble: This recipe uses "shortcut" ingredients like instant pudding mix and whipped topping, so it's really easy to make. I love it for beginner bakers or for anyone short on time. It would be a great recipe for getting kids involved in the kitchen, too!
- Feeds a crowd: You don't need a big serving of this decadent chocolate delight to satisfy your sweet tooth, so you can easily feed a larger group with this recipe.
- Adaptable: You can easily change the flavor profile of this dessert by swapping out the pudding flavors or adding other ingredients such as fresh fruit. Scroll down to "flavor variations" for some of my favorite ideas!
Ingredients and Substitutions
Chocolate delight is made up of 5 different layers: the graham cracker crust, similar to the one used in my key lime pie, a chocolate chip and toffee layer, a cream cheese layer, a chocolate pudding layer, and the topping.
Layer 1 - Graham Cracker Crust Ingredients
- Graham cracker crumbs: You can buy graham cracker crumbs or pulse graham cracker sheets in a food processor until they are fine crumbs. Use your favorite gluten-free graham crackers for a gluten-free crust.
- Unsalted butter: If you only have salted butter, leave out the salt in the crust.
- Granulated sugar: Brown sugar will also work here.
- Salt: Omit the salt if you are using salted butter.
Layer 2 - Chocolate Chip and Toffee Layer Ingredients
- Mini chocolate chips: I like to use mini chocolate chips because they disperse more nicely in this chocolate delight recipe.
- Toffee bits: You can find these in the baking aisle by the other baking chips or you can break a toffee candy bar into bits. I like using the milk chocolate toffee bits in this recipe, but toffee bits without chocolate will also work.
Layer 3 - Cream Cheese Layer Ingredients
- Cream cheese: Make sure this has softened to room temperature before you start making the cream cheese layer.
- Powdered sugar: Do not use granulated sugar or brown sugar in this layer. Powdered sugar sweetens the cream cheese without making it grainy.
- Whipped topping: Thawed according to package directions. You can substitute with homemade whipped cream, similar to what I use on my strawberry shortcake cake.
Layer 4 - Chocolate Pudding Layer Ingredients
- Instant chocolate pudding mix: Be sure to buy instant pudding mix, not cook-and-serve pudding mix.
- Milk: Make sure the milk is cold when you whisk it with the pudding mix. Whole milk makes for an extra decadent dessert, but I find that reduced-fat milk works just as well.
Layer 5 - Topping Ingredients
- Whipped topping
- Toffee bits
- Chocolate shavings: I like to use a vegetable peeler and a chocolate bar to make pretty chocolate shavings. I also use them to garnish my chocolate tres leches cake.
- Caramel sauce: This is optional, but I think it makes for the perfect finishing touch! You can use your favorite jarred caramel sauce or make the caramel sauce from my apple bundt cake.
How to Make Chocolate Delight (Step-by-Step Photos)
This is a recipe overview. Scroll down to find the complete instructions + ingredient amounts in the recipe card below.
- Make the crust: Mix together graham cracker crumbs, melted butter, sugar, and salt until well combined. Press the mixture into the bottom a 9x13-inch pan. I like to use the flat bottom of a measuring cup or drinking glass to firmly and evenly press the crust down.
- Bake the crust: Bake the crust at 350°F for 8-10 minutes, then allow to cool completely. At this point you can turn the oven off; you won't need it for the rest of the recipe.
- Chocolate and toffee layer: Evenly sprinkle the mini chocolate chips and toffee bits over the cooled crust.
- Cream cheese layer: Use an electric mixer to beat the cream cheese with powdered sugar until smooth. Use a spatula to fold in whipped topping until well combined.
- Chocolate pudding layer: Whisk the chocolate pudding mix with cold milk for about 2 minutes. The pudding will start to thicken as you whisk.
- Layer the chocolate delight: Spread the cream cheese mixture evenly over the chocolate chips and toffee bits. Follow this with the chocolate pudding, spreading into an even layer.
- Add the topping: Spread more whipped topping evenly over the pudding layer. Sprinkle on more toffee bits and finish with chocolate shavings.
- Set and serve: Cover the chocolate delight and let it chill in the fridge for at least 2 hours before serving. If desired, drizzle with caramel sauce for the perfect finish!
Variations
I love experimenting and changing things up for this chocolate delight. Here are some of my favorite ideas:
- Swap out the graham cracker crust for a chocolate cookie crumb crust, such as the Oreo crust used in my Mocha Cheesecake or buttery Biscoff cookie crust from my Salted Caramel Cheesecake.
- Use different pudding flavors, such as vanilla or butterscotch, in place of the chocolate pudding mix. You can still include the chocolate chips and toffee bits or omit them for a chocolate-free variation.
- Peanut Butter Layer: Beat ¼ cup creamy peanut butter into the cream cheese mixture before folding in the whipped topping. It adds a salty richness that pairs well with the chocolate pudding.
- Add fresh fruit, such as sliced strawberries or bananas, between the cream cheese and pudding layers. Try garnishing the dessert with chopped nuts and maraschino cherries for a banana-split-inspired take!
- Add nuts for crunch: Add a layer of chopped toasted pecans or walnuts between the crust and the cream cheese layer. They stay slightly crunchy even after chilling and add a good textural contrast.
Best Toppings for Chocolate Delight
- Classic Toppings (What I Use): Whipped topping, toffee bits, chocolate shavings, and an optional caramel drizzle at serving.
- Crunch: Crushed Oreos, crushed graham crackers, or toasted coconut all work well scattered on top just before serving.
- Sauces: Caramel sauce, chocolate fudge sauce, or raspberry sauce drizzled over individual slices at the table.
More Chocolate Desserts
- Chocolate Hazelnut Thumbprint Cookies
- Hot Cocoa Cookies
- S'mores Brownies
- Chocolate Orange Tart
- Mocha Cheesecake
- Chocolate Tres Leches Cake
- Flourless Chocolate Cake
Chocolate Delight
This Chocolate Delight is a classic layered dessert with a buttery baked graham cracker crust, a creamy cheesecake-style layer, rich chocolate pudding, and a fluffy whipped topping finish. I bake the crust briefly in the oven, then layer everything and let the fridge do the rest. This comfort-food dessert is perfect for potlucks, parties, and holidays, and it's make-ahead-friendly.
Equipment
- 9x13-inch baking dish
- Electric hand mixer
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
For the Chocolate Chip and Toffee Layer:
- ½ cup mini chocolate chips
- ½ cup toffee bits
For the Cream Cheese Layer:
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 cup whipped topping
For the Chocolate Pudding Layer:
- 2 packages instant chocolate pudding mix 3.9 ounces each
- 3 cups cold milk
For the Topping:
- 2 cups whipped topping
- ½ cup toffee bits
- ¼ cup chocolate shavings
- Caramel sauce for drizzling, optional
Instructions
- Preheat your oven to 350°F. In a medium mixing bowl, combine the 2 cups graham cracker crumbs, ½ cup melted butter, ¼ cup granulated sugar, and ¼ teaspoon salt. Stir until all the graham cracker crumbs are evenly moistened.
- Press the mixture firmly and evenly into the bottom of a 9x13-inch baking dish. Use the bottom of a measuring cup or glass to help press and smooth the crust.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden and set. Remove from the oven and allow the crust to cool completely, about 15-20 minutes.
- Sprinkle ½ cup mini chocolate chips and ½ cup toffee bits over the crust.
- In a mixing bowl, beat softened cream cheese and 1 cup powdered sugar together with an electric hand mixer until smooth and creamy. Gently fold in 1 cup whipped topping with a spatula until fully incorporated. Evenly spread the cream cheese mixture over the chocolate chip/toffee layer.
- In a large bowl, whisk together the 2 packages instant chocolate pudding mix and 3 cups cold milk. Whisk for about 2 minutes until the pudding begins to thicken. Spread the chocolate pudding evenly over the cream cheese layer.
- Spread the 2 cups whipped topping over the chocolate pudding layer, smoothing it out evenly. Sprinkle toffee bits and chocolate shavings over the top.
- Cover the dish with plastic wrap or foil. Refrigerate for at least 2 hours, or until set.
- Once set, slice the Chocolate Delight into squares. Optionally, drizzle caramel sauce over each serving.
Notes
- Whipped Topping: You can use homemade whipped cream. Beat 1½ cups cold heavy whipping cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Toffee Bits: Use store-bought toffee bits or finely chop toffee candy bars.
- Chocolate Shavings: Create chocolate shavings by using a vegetable peeler along the edge of a chocolate bar.
Variations
- Try different pudding flavors like vanilla or butterscotch, or add a layer of sliced bananas or strawberries between the cream cheese and pudding layers for a fruity twist.
Storage, reheating, freezing, and making-ahead
- Storage: Cover tightly and refrigerate. It keeps well for 3-4 days (best texture in the first 48 hours).
- Reheating: Don't reheat - this one is meant to be served cold.
- Freezing: You can freeze it, but the texture can change (whipped topping and pudding can weep slightly). If freezing: slice into squares, freeze on a tray until firm, then wrap pieces well and store in a freezer container for up to 1 month. Thaw overnight in the fridge.
- Make-ahead: This is a perfect make-ahead dessert. I actually like it even more after 4-8 hours in the fridge because the layers fully set and the flavors blend.
Nutrition
Nutrition Information
Chocolate Delight
Amount per Serving
Calories
430
% Daily Value*
Fat
23
g
35
%
Saturated Fat
14
g
88
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
52
mg
17
%
Sodium
400
mg
17
%
Potassium
183
mg
5
%
Carbohydrates
52
g
17
%
Fiber
1
g
4
%
Sugar
43
g
48
%
Protein
5
g
10
%
Vitamin A
637
IU
13
%
Vitamin C
0.1
mg
0
%
Calcium
106
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
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