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!
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- 75 Heavenly Chocolate Dessert Recipes!
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- 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.
I have been looking for this recipe. My mom used to make it when I was a kid. Thanks so much!
Updated Lindsey! Thank you and hope you enjoy!
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!
Hi Maryann! I’m sure there are different variations of this all over the place, this one uses 3 cups though. Happy Friday!
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.
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! 🙂
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.
I just made this for the first time and it was awesome! Thanks for the recipe!
Hi Carolyn! Yes you can use any type of nuts you would like. Enjoy!!! We love this dessert, hope you do too!
Can I use walnuts instead of pecans?
Sue, yes you can make it the day before. Happy Holidays!
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?
Yes you can Linda! Hope you enjoy!!
Can this be made with real whipped cream and put in the refrigerator overnight?
What is layers of flavors called.
There is a name for it?
Hi Susan! It’s a 9×13 pan! Enjoy!
Did I miss what size pan to use. Thanks
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!!
IKR Tina? 🙂 This one seems to be quite the crowd pleaser too! 🙂
This is so YUMM Kim! I love desserts like this that can feed a crowd with the same amount of effort!
Amen to that Kathy!! <3 I’ve always loved him over the years! So yummy it is!
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!
Serving size: 24 Calories: 170 per serving if using your substitutions, fat-free cool whip and 1% milk. 🙂
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
Aww thank you Lindsay! I dig it! 🙂
I love that you call this ‘Layers of Yumminess’…perfect description for sure!!!
Thank you Pamela! Those kinds of recipes are the best!
Absolutely Maria! You can always switch it out with different puddings too. 🙂 Chocolate is my fave though!
LOL…well if we are confessing, I did. Made it for the family, so everyone had dibs!
ha! I so agree with you Katherine! 🙂 It’s a winning combination!
Such a simple yet yummy dessert ?
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!
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!!
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.
We love our layers of heaven! <3 Thanks for pinning!
Mmmm. Yes. Like layers of heaven!! Pinning! Xoxo
Also, you may want to reprint the recipe, I had one other boo-boo as well. Ugh…one of these days? 🙂
Hazel, it’s pecans, not pecanse. LOL…made a boo-boo there! Thank you so much for your kind words! 🙂
What are pecanse? I’m going to try these this week. Your recipes are AWESOME.
It’s 3…I’ll update now! Thank you for letting me know! ha, that’s a huge typo!!
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
Lynda, I’m sure it is!! It’s been around for a long time and it’s so luscious! 🙂
OMG! This looks so delish! Reminds me of one my mom used to make. Thank you!
It is addicting too Kelsie! <3
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!