Layered Chocolate Pecan Delight
This Layered Chocolate Pecan Delight is one of those dreamy, old-school pan desserts that looks simple but tastes absolutely luxurious. You get a buttery pecan shortbread base, a fluffy cream cheese layer, silky chocolate pudding on top of that, and finally a cloud of whipped cream with more pecans. Every layer brings a different texture — crumbly, creamy, smooth, and cool — so every bite feels like dessert heaven.
It’s perfect for potlucks, holidays, summer cookouts, or anytime you need a make-ahead dessert that feeds a crowd and never leaves leftovers. Since it chills in the fridge, it slices beautifully into neat squares and always looks pretty on the plate.
What You Need for This Chocolate Pecan Delight
- All-purpose flour – Forms the base of the crust and keeps it tender.
- Unsalted butter – Makes the crust rich, buttery, and slightly crisp.
- Granulated sugar – Light sweetness for the bottom layer.
- Chopped pecans – Toasty crunch in the crust and on top.
- Cream cheese – Softened, for that smooth, tangy cream layer.
- Powdered sugar – Sweetens the cream layer without grittiness.
- Heavy whipping cream – Whipped and folded in for a light, mousse-like texture.
- Instant chocolate and chocolate fudge pudding – Double chocolate for a deeper flavor.
- Cold milk – Thickens the pudding properly.
- Whipped topping or whipped cream – Fluffy final layer that balances the richness.
How to Make Layered Chocolate Pecan Delight
STEP 1: Preheat your oven to 350°F (175°C). In a bowl, stir together the flour, softened butter, granulated sugar, and chopped pecans until the mixture looks crumbly and evenly moistened.
STEP 2: Press this mixture firmly and evenly into the bottom of a 9×13-inch baking dish. Bake for 15–18 minutes, just until lightly golden around the edges. Set aside and let it cool completely — the layers go on only after it’s cool.
STEP 3: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and lump-free. In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. Spread this cream layer over the cooled crust.
STEP 4: In another bowl, whisk together both instant pudding mixes with the cold milk for about 2 minutes, until thickened and glossy. Spread this chocolate pudding layer evenly over the cream layer.
STEP 5: Top the pudding with a generous layer of whipped cream or thawed whipped topping, smoothing it to the edges. Sprinkle with extra chopped pecans and, if you want it extra fancy, chocolate shavings or a chocolate drizzle.
STEP 6: Cover the dish and refrigerate for at least 2 hours, or until nicely chilled and set. Slice into squares and serve cold.
Can I Make This Dessert Ahead of Time?
Yes — and it actually gets better as it sits. Making it the day before helps the layers firm up and meld together. Just keep it covered in the fridge and add any delicate garnishes (extra pecans, chocolate curls) right before serving so they stay crunchy.
Can I Use Cool Whip Instead of Whipping Cream?
You can. Using whipped topping makes the recipe even faster and more stable, especially if it’ll sit out for a bit at a party. If you prefer a richer, homemade taste, stick with whipped heavy cream for the cream layer and topping.
Do I Have to Use Two Kinds of Pudding?
Using both chocolate and chocolate fudge pudding gives the dessert a deeper, more decadent chocolate flavor. But if you only have one box on hand, you can use two of the same — just keep the total pudding and milk ratio the same so the layer sets properly.
Can I Swap the Pecans?
Definitely. Walnuts work, or you can leave the nuts off the top if you’re serving people who don’t love them — just keep the nuts in the crust for the buttery crunch. You can also toast the pecans first for extra flavor.
Recipe Tips
- Make sure the crust cools before adding the cream layer or it will melt.
- Use cold milk for the pudding so it thickens properly.
- For cleaner slices, refrigerate longer and wipe the knife between cuts.
Serving Ideas for Chocolate Pecan Delight
This dessert is rich, so small squares go a long way. Serve it after a comfort-food dinner, bring it to church potlucks, or plate it with a few fresh berries to balance the chocolate. It’s also perfect for Thanksgiving or Christmas when you want a non-pie option.
Storage & Keeping
Keep the pan covered and refrigerated for up to 3 days. The crust stays pleasantly firm and the layers hold together well. If the top flattens slightly, just add a fresh sprinkle of pecans before serving and it looks brand new.
Layered Chocolate Pecan Delight
Ingredients
- 1 box 3.9 oz / 110 g chocolate fudge instant pudding mix
- 1 cup 240 ml chilled heavy cream
- 1½ cups 360 ml whipped topping or whipped cream
- 1 box 3.9 oz / 110 g instant chocolate pudding mix
- ½ cup 113 g unsalted butter, at room temperature
- ¼ cup 50 g white granulated sugar
- ½ cup 60 g finely chopped pecan pieces
- 1 cup 125 g plain all-purpose flour
- 3 cups 720 ml cold milk
- 1 cup 120 g powdered confectioners’ sugar
- 8 oz 225 g softened cream cheese
- Additional chopped pecans ½ cup / 60 g for garnish
- Optional: chocolate curls or syrup for finishing
Instructions
Construct the Base:
- Preheat the oven to 350°F (175°C). Combine flour, softened butter, sugar, and pecan bits in a mixing bowl. Stir until the mixture becomes crumbly and uniform. Press the mixture firmly into the bottom of a 9×13-inch (23×33 cm) rectangular pan. Bake for approximately 15 to 18 minutes or until the crust achieves a light golden hue. Allow to cool entirely.
Create the Cream Layer:
- Blend the softened cream cheese with powdered sugar in a mixing bowl until a smooth texture forms. Separately, whip the chilled heavy cream until stiff peaks hold. Gently fold the whipped cream into the cream cheese mixture. Distribute this layer evenly over the cooled crust.
Prepare the Chocolate Filling:
- In a medium bowl, whisk together both instant pudding powders and the milk for around 2 minutes, or until the mixture thickens. Carefully spread the pudding layer over the cream cheese layer.
Finish with Toppings:
- Evenly spread whipped topping over the surface of the pudding. Scatter with reserved chopped pecans, and optionally add a sprinkle of chocolate shavings or a light drizzle of chocolate syrup.
Chill and Serve:
- Refrigerate for no less than 2 hours before slicing into portions. Serve chilled for optimal texture and flavor.