Chocolate Cream Layered Dessert
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This elegant, decadent Chocolate Cream Layered Dessert 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! You’ll love this Easy No-Bake Lemon Pie Dessert as well!
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 chocolate cream cheese dessert! It’s retro-loved and it’s a doozy!
This Chocolate Pudding Layered 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 chocolate pudding layered dessert 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 You Need
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 pecans, chopped finely
- 1 stick butter, cubed
2nd Layer – Cheesecake Layer
- 8 oz cream cheese , softened
- ½ cup powdered sugar
- 8 oz whipping cream or cool whip
3rd Layer – Pudding Layer
- 1 (3.4 ounce) box vanilla instant pudding
- 1 (3.4 ounce) box chocolate instant pudding
- 3 cups cold milk
4th Layer – Whipped Cream 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 – Shortbread Layer
- Combine until butter is cut into pea-size pieces. Press into a 9×13 pan. Bake for 10 mins. at 350. Cool slightly.
2nd Layer – Cheesecake 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 – Pudding 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 – Whipped Cream Layer
- Top pudding layer with 8 oz of whipped topping and garnish with chocolate sprinkles.
- Store in the refrigerator.
Special Tips for our Chocolate Cream Layered Dessert Recipe!
- 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 on this chocolate cream cheese dessert, 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 chocolate cream cheese 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 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!
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
- 75 Heavenly Chocolate Dessert Recipes!
- 20 Heavenly Layered Desserts!
- 25 Slices of Summer Heavenly Desserts!
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
Instructions
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.
This has been my favorite dessert since I was a kid. We called it preacher pie.
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!
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?
No judging here John! I would never! hehe I’m so happy you all enjoyed it! Happy Birthday wishes as well!
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.
I’m so happy to hear that Joyce! Thank you so much and take care yourself!! xo
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,
Yes you can! Enjoy!
Can you use sugar free pudding?
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.
Can I double the recipe to fit a 12×17 inch pan?
Thanks Kelly! xo
So many layers of flavor in this!! And sounds easy to make too. Pinning!!
Probably 2 -3 days Andrea. Happy New Year!
How long does this dessert last in the fridge?
I’m so happy you found it here! I hope it brings back a lot of memories Robin! Thank you so much!