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!
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 crust! This 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.
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I love this elegant dessert because one recipe makes enough to serve a small crowd and you’ve probably made or had it some-time in your life at a potluck or the holidays in a 9×13 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!
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
- 1/2 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
- 1/4 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.
Notes

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?
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!