This elegant, decadent Chocolate Cream Layered Dessert that is perfect for any occasion. Great for parties, potlucks and family get-togethers!
That's because anything that involves chocolate and cheesecake with the fluffy-fluff whipped cream factor, you know it's going to be good! It's all transformed into 4 layers of yumminess, and it is freaking amazing! Oh and don't forget that nutty delicious crust!
When I was growing up, there was one dessert that thankfully, ALWAYS made it's appearance at family reunions and gatherings. And it was this decadent Chocolate Cream Layered Dessert. It's a real head-turner, this one! It's retro and it's a doozy!
This dessert is comfort food at it's finest!
So next time you stress trying to figure out what to make for special events or any night of the week when you want a a little special indulgence...Put this recipe in your back pocket.
When you do that stressing thing? You can take this out of your back pocket (recipe archive) and 'just do it' already. Problem solved, very happy campers, every single time.
Ingredients for Layers of Yumminess!
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
How to Assemble Layers of this yummy 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.
- Store in the refrigerator.
Special Tips!
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 ½ in Layer 2 and then the remainder whipped cream, add ¼ cup of powdered sugar to it and beat it in and spread it on the top layer, Layer 4.
I love this elegant dessert because one recipe makes enough to serve a small crowd. You've probably made or had it at some point in your life at a family reunion or at an annual holiday served in a 9x13 pan
.
It holds up well and you can store it in the fridge and it tastes great for the next few days. That is, if there's any left. 🙂 For the pumpkin version go here!
More Layered Dessert YUMS!
20 Heavenly Layered Desserts!
Lemon Layered Pudding Cheesecake Bars
Ultimate Strawberry Shortcake Tiramisu
"Better Than Sex" Trifle Dessert
4 Ingredient Fluffy Oreo Dessert
Strawberry Fluffy Lemon Cheesecake Delight
Chocolate Peanut Butter Oreo Delight
Chocolate Cream Layered Dessert
Ingredients
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
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.
- Store in the refrigerator.
AnNa says
This has been my favorite dessert since I was a kid. We called it preacher pie.
Kim Lange says
Oh nooo Sue! I've never tried it, but according to researching it, if you want to wrap with plastic wrap you can freeze it ahead of time uncovered and when once it's solid, it is easier to wrap and not lose half the whipped topping as it won’t stick as easily to the plastic wrap. Then put a layer of aluminum foil on to help seal it better. Thaw in fridge overnight to serve next day. Happy Holidays!
Sue says
This wonderful dessert is made and looking yummy! Family is coming today and tomorrow.
WHAT??? Our grandson has a headache and a fever??!! OHHHHH NOOO!!
Can this dessert freeze?
Kim Lange says
No judging here John! I would never! hehe I'm so happy you all enjoyed it! Happy Birthday wishes as well!
John says
I subbed the pecans for graham cracker crust to invoke the cheesecake taste, turned out awesome, I may have added extra confectioners sugar to the whipped cream and the pudding and the crust too but... it's for a birthday okay? don't judge me! Fantastic, my family loved it.
Kim Lange says
I'm so happy to hear that Joyce! Thank you so much and take care yourself!! xo
Joyce says
II cannot wait to make some of these deserts, I was in heaven just reading them. OMG they all sound great. I will keep you informed. So glad I have your sight. I love to cook. Especially sweets. Take Care,
Kim Lange says
Yes you can! Enjoy!
PAM says
Can you use sugar free pudding?
Kim Lange says
1 + 1/2 times would be ideal. But you could double it and if there are leftovers, put them in a small bowl or pan. Hope that helps Pam.
Pam Neely says
Can I double the recipe to fit a 12x17 inch pan?
Kim Lange says
Thanks Kelly! xo
Kelly @ Kelly Lynns Sweets and Treats says
So many layers of flavor in this!! And sounds easy to make too. Pinning!!
Kim Lange says
Probably 2 -3 days Andrea. Happy New Year!
Andrea says
How long does this dessert last in the fridge?
Kim Lange says
I'm so happy you found it here! I hope it brings back a lot of memories Robin! Thank you so much!
Robin craven says
I have been looking for this recipe. My mom used to make it when I was a kid. Thanks so much!
Kim Lange says
Updated Lindsey! Thank you and hope you enjoy!
Lindsey DeCarlo says
For the second layer ingredients you say 1 c of cool whip but in the instructions you say add the whole 8 oz. I’m in the middle of this recipe and don’t know what to do!
Kim Lange says
Hi Maryann! I'm sure there are different variations of this all over the place, this one uses 3 cups though. Happy Friday!
Maryann says
I love this desert and I've made it before. But this recipe calls for 3 cups of milk when it's suppose to be only 2 cups. Must be a misprint.
Kim Lange says
Yea, it's definitely a keeper Renae and everyone loves it!! Thank you so much for commenting and hanging out here! I hope you come back often! 🙂
RApple says
This is almost an exact same recipe I have and make. I never knew what to call it or its name. Everyone that I've made it for absolutely loved it. I believe this recipe came out in the 1970's. It is SOOOO good. Thank you for sharing.
Johanna says
I just made this for the first time and it was awesome! Thanks for the recipe!
Kim Lange says
Hi Carolyn! Yes you can use any type of nuts you would like. Enjoy!!! We love this dessert, hope you do too!
Carolyn says
Can I use walnuts instead of pecans?
Kim Lange says
Sue, yes you can make it the day before. Happy Holidays!
Sue Keller says
Can this be made the day before it is being served or should it be made closer to the to the time it is being served?
Kim Lange says
Yes you can Linda! Hope you enjoy!!
Linda Thomas says
Can this be made with real whipped cream and put in the refrigerator overnight?
Russ G says
What is layers of flavors called.
There is a name for it?
ChocolaTess says
Hi Susan! It's a 9x13 pan! Enjoy!
Susan says
Did I miss what size pan to use. Thanks
Judy says
An 80+ year young lady brought this dessert to a church meal and raised eyebrows when she told them the name of it....better than sex!!
ChocolaTess says
IKR Tina? 🙂 This one seems to be quite the crowd pleaser too! 🙂
Tina Dawson | Love is in my Tummy says
This is so YUMM Kim! I love desserts like this that can feed a crowd with the same amount of effort!
ChocolaTess says
Amen to that Kathy!! <3 I've always loved him over the years! So yummy it is!
Kathy says
I have made this dessert for 40+ years! It is scrumptious!! My friends and I nicknamed it Robert Redford pie, cause he is yummy too!
ChocolaTess says
Serving size: 24 Calories: 170 per serving if using your substitutions, fat-free cool whip and 1% milk. 🙂
Ann says
How about a calorie count, hubby is one sugar free diet and needs to loose weight, but misses sweets. I can sub sugar free puddings and fat free cream cheese,low fat milk,etc, but calories count would help
ChocolaTess says
Aww thank you Lindsay! I dig it! 🙂
Lindsay | With Salt and PEpper says
I love that you call this 'Layers of Yumminess'...perfect description for sure!!!
ChocolaTess says
Thank you Pamela! Those kinds of recipes are the best!
ChocolaTess says
Absolutely Maria! You can always switch it out with different puddings too. 🙂 Chocolate is my fave though!
ChocolaTess says
LOL...well if we are confessing, I did. Made it for the family, so everyone had dibs!
ChocolaTess says
ha! I so agree with you Katherine! 🙂 It's a winning combination!
Pamela @BrooklynFarmGirl says
Such a simple yet yummy dessert ?
Maria @ kitchenathoskins says
Aaah, sometimes good old classics are the best!! I can totally see kids happy to help themselves right out of the pan:) Great for summer gatherings and playdates!
Dawn - Girl Heart Food says
I doubt very much that this would last a few days! I would be so tempted just to eat right out of the dish! Sounds delicious!!
Katherine says
Love having desserts for the back pocket!! This looks like one I would have to hold back from eating the whole thing. Chocolate AND cheesecake!? Well done.
ChocolaTess says
We love our layers of heaven! <3 Thanks for pinning!
Kelly @ Kelly Lynns Sweets and Treats says
Mmmm. Yes. Like layers of heaven!! Pinning! Xoxo
ChocolaTess says
Also, you may want to reprint the recipe, I had one other boo-boo as well. Ugh...one of these days? 🙂
ChocolaTess says
Hazel, it's pecans, not pecanse. LOL...made a boo-boo there! Thank you so much for your kind words! 🙂
Hazel McKenzie says
What are pecanse? I'm going to try these this week. Your recipes are AWESOME.
ChocolaTess says
It's 3...I'll update now! Thank you for letting me know! ha, that's a huge typo!!
Jacquelyn Robertson says
On the third layer you have 33 cups of cold milk which is an obvious type-O. Can you tell me what it is suppose to be because I would love to make it
ChocolaTess says
Lynda, I'm sure it is!! It's been around for a long time and it's so luscious! 🙂
Lynda says
OMG! This looks so delish! Reminds me of one my mom used to make. Thank you!
ChocolaTess says
It is addicting too Kelsie! <3
Kelsie | the itsy-bitsy kitchen says
Whoa, Kim, this looks incredible. So creamy and delicious and almost totally no-bake--that's my kind of recipe! I'm kind of a sucker for instant pudding :). I can see why this is a hit at family gatherings!