Chocolate Delight

Paula McGinnis

Makes one 9"x13" baking dish

This recipe is legendary. You might need to make two. Also good for breakfast.


  • ½ c crushed vanilla wafer crumbs
  • 1 stick butter
  • 1 Tbs flour
  • 1 8 oz package cream cheese, softened
  • 1 c powdered sugar
  • 1 13 ½ oz Cool Whip
  • 3 c milk
  • 1 3 ¾ oz package vanilla instant pudding*
  • 1 4 ½ oz package chocolate instant pudding*
  • ½ c crushed pecans

Melt butter and stir in vanilla wafer crumbs and flour. Press mixture into the bottom of a 9”x13” baking dish. Bake crust at 375 for 10 to 12 minutes. Allow crust to cool.

Combine cream cheese, powdered sugar, 1 ½ c Cool Whip and blend thoroughly. If the mixture is too thick to spread easily, add a little milk. Spread over cooled crust.

Combine pudding mixes and milk and whisk for 2 minutes. Spread over cream cheese layer. Spread the rest of the Cool Whip over this layer and top with the pecans.

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