Chocolate Cream Layered Dessert
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This Chocolate Cream Layered Dessert is the ultimate layers‑of‑yumminess moment — a silky, chocolate‑on‑chocolate dream stacked with creamy pudding, fluffy whipped topping, and a buttery cookie crust. It’s the kind of easy chocolate cream cheese pudding dessert that disappears fast at potlucks, holidays, and weeknight cravings.
If you love no‑bake chocolate desserts, this chocolate cream cheese pudding dessert is about to become your new signature sweet, which means you would also love this No Bake Coconut Cream Layered Dessert and this Chocolate Lasagna Layered Dessert!
Why You’ll Love This Chocolate Cream Layered Dessert
- Rich chocolate layers with a smooth, creamy texture.
- A buttery shortbread crust made with flour, butter, and chopped nuts.
- Simple ingredients, no‑fail steps, and no baking required if you use a no‑bake crust option.
- A classic chocolate cream dessert everyone asks for.
- Perfect for parties, gatherings, and make‑ahead desserts.
Check out these 20 Heavenly Layered Desserts, these Lemon Layered Pudding Cheesecake Bars and this fun Ultimate Strawberry Shortcake Tiramisu!
Ingredients You Need
Chocolate Cream Cheese Pudding Dessert Recipe
1st Layer – Shortbread Layer
- 1 cup all purpose flour (Replace with 1 cup gluten-free flour or rice flour, if wanting gluten-free)
- 1 cup chopped pecans, fine
- 1 stick butter, cubed
second Layer – Cheesecake Layer
- 8 oz cream cheese , softened
- ½ cup powdered sugar
- 8 oz whipping cream or cool whip
third Layer – chocolate Pudding Layer
- 1 (3.4 ounce) box instant vanilla pudding mix
- 1 (3.4 ounce) box instant chocolate pudding mix
- 3 cups cold milk
fourth Layer – Whipped Cream Layer
- 8 oz whipped cream or cool whip
- ¼ cup grated chocolate or chocolate sprinkles
Instructions How to Make Layered Chocolate Pudding Dessert
Make the Shortbread Layer
- Preheat your oven to 350°F.
- In a medium bowl, combine the flour, finely chopped pecans, and cubed butter.
- Use a fork, pastry cutter, or your hands to blend until the mixture looks crumbly and evenly coated.
- Press the mixture firmly into the bottom of a 9×13 baking dish.
- Bake for 15–20 minutes, or until lightly golden.
- Let the crust cool completely before adding the next layer.
Make the Cheesecake Layer
- In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Fold in the whipped cream or Cool Whip until light and fluffy.
- Spread this layer evenly over the cooled crust.
Make the Chocolate Pudding Layer
- In a large bowl, whisk together the vanilla pudding mix, chocolate pudding mix, and cold milk until thickened.
- Let it sit for 2–3 minutes to finish setting.
- Spread the pudding mixture over the cheesecake layer.
Add the Whipped Cream Layer
- Spread the remaining whipped cream or Cool Whip over the pudding layer.
- Finish with grated chocolate or chocolate sprinkles for a simple, sweet touch.
Chill & Serve chocolate cream cheese pudding dessert
- Refrigerate for at least 2 hours, or until fully set.
- Slice into squares and enjoy those dreamy layers.
How to Store Layered Chocolate Pudding Dessert
Refrigerator
- Cover the dish tightly with plastic wrap or a fitted lid.
- Store in the refrigerator for 3–4 days.
- The layers stay creamy and the crust stays pleasantly firm.
Freezer
- This dessert freezes surprisingly well.
- Wrap tightly and freeze for up to 1 month.
- Thaw in the refrigerator before serving.
- Note: The texture becomes slightly softer after thawing, but still delicious.
Make‑Ahead Tips
- You can make this dessert 24 hours in advance — the layers actually set even better overnight.
- If making ahead, add the chocolate sprinkles or grated chocolate right before serving so they stay crisp and don’t melt into the whipped topping.
Tips & Variations
Tips for the Best Layered Chocolate Pudding Dessert
- Let the crust cool completely before adding the cheesecake layer so everything stays clean and defined.
- Soften the cream cheese fully for the smoothest, fluffiest cheesecake layer with no lumps.
- Use cold milk for the pudding — it thickens faster and sets beautifully.
- Chill for at least 2 hours (overnight is even better) to help the layers firm up and slice neatly.
- Fold, don’t stir the whipped cream into the cream cheese mixture to keep it light and airy.
- Use a glass dish if you want those pretty layers to show off.
Variations
No‑Bake Version – Skip baking the crust and use (Press into the pan and chill before adding the layers)
- crushed Oreos + melted butter
- or graham cracker crumbs + melted butter
Extra‑Chocolatey
- Use two chocolate pudding mixes instead of chocolate + vanilla for a deeper chocolate flavor.
Nut‑Free – Swap the pecans for (Still buttery, still delicious)
- crushed shortbread cookies
- or graham cracker crumbs
Peanut Butter Twist
- Add ¼ cup creamy peanut butter to the cream cheese layer for a chocolate‑PB dream.
Holiday Version – Top with:
- crushed peppermint
- chocolate curls
- festive sprinkles
Summer Berry
- Add sliced strawberries or raspberries between the pudding and whipped cream layers for a fresh, fruity contrast.
FAQs
Can I make this dessert ahead of time?
Yes — this layered chocolate pudding dessert is even better when made ahead. The layers firm up beautifully overnight, making it perfect for holidays, potlucks, and parties.
Can I use homemade whipped cream instead of Cool Whip?
Absolutely. Use the same amount of freshly whipped cream. Just whip it to medium peaks so it stays fluffy when folded into the cream cheese layer.
Can I make this gluten‑free?
Yes — simply replace the all‑purpose flour in the crust with gluten‑free flour or rice flour. Everything else in the recipe is naturally gluten‑free.
Can I make this nut‑free?
Yes. Replace the pecans with:
- crushed shortbread cookies
- graham cracker crumbs
- or leave the nuts out and increase the flour slightly, the crust will still bake into a buttery shortbread base.
Why does this recipe use both chocolate and vanilla pudding?
The combo creates a smoother, richer, more balanced chocolate layer. It’s creamier than using two chocolate puddings and gives that classic layered‑dessert flavor.
Can I use two chocolate puddings instead?
Definitely — if you want a deeper chocolate flavor, go for two chocolate pudding mixes.
How long does this dessert need to chill?
At least 2 hours, but overnight gives the cleanest slices and the best texture.
Can I freeze this dessert?
Yes — freeze for up to 1 month. Thaw in the refrigerator before serving. The texture softens slightly but stays delicious.
What size pan should I use?
A 9×13 baking dish works best for even layers and easy slicing.
And that’s it — layers of creamy, chocolatey goodness stacked into one dreamy dessert. Whether you’re making it for a holiday, a potluck, or just because you’re craving something sweet, this layered chocolate pudding dessert always hits the spot. Chill, slice, and enjoy every bite.
Follow on Pinterest, Instagram and Facebook for recipe updates, baking tips, and lots of sweet inspiration.
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Chocolate Cream Layered Dessert
Ingredients
Chocolate Cream Layered Dessert
1st Layer:
- 1 cup all purpose flour (Use 1 cup rice flour if gluten-free)
- 1 cup pecans , chopped finely
- 1 stick butter , cubed
2nd Layer:
- 8 oz cream cheese , softened
- ½ cup powdered sugar
- 8 oz whipping cream or cool whip
3rd Layer:
- 1 (3.4 ounce) box vanilla instant pudding
- 1 (3.4 ounce) box chocolate instant pudding
- 3 cups cold milk
4th Layer:
- 8 oz whipped cream or cool whip
- ¼ cup chocolate sprinkles
Instructions
Chocolate Cream Layered Dessert
1st Layer:
- Combine until butter is cut into pea-size pieces. Press into a 9x13 pan. Bake for 10 mins. at 350. Cool slightly.
2nd Layer:
- Beat the cream cheese and powdered sugar together until mixed well, then mix in the 8 oz of whipped topping until smooth and creamy. Spread on the cooled crust.
3rd Layer:
- Using whisk. mix together one package of vanilla instant pudding and one package of chocolate instant pudding with 3 cups cold milk, about 2 minutes. Place in the fridge for a few minutes to firm up and then spread on top of cream cheese layer.
4th Layer:
- Top pudding layer with 8 oz of whipped topping and garnish with chocolate sprinkles.
- Refrigerate until ready to serve.
Notes
- For the chocolate sprinkles, I use a vegetable peeler and grate my chocolate, then break up any larger pieces a little between my fingers.
- I prefer to use whipping cream, so if you don't know how to make that, just pour 2 cups of whipping cream into a bowl and beat it until you get stiff peaks. Use 1/2 in Layer 2 and then the remainder whipped cream, add 1/4 cup of powdered sugar to it and beat it in and spread it on the top layer, Layer 4.
