Easy Chocolate Delight Recipes

CHOCOLATE DELIGHT RECIPE

Steps:

• Preheat your oven to 350 °F
• In a medium-sized bowl, combine the graham cracker crumbs, white granulated sugar, and the melted butter until the crumbs are moistened completely. If you find that the crumbs aren't coming together, melt another 2-3 tbsp of salted butter and then add, mixing until they stick together well. See notes.
• Take out two tablespoons of the graham crumb mixture and set aside to use as a topping later.
• Press the rest of the graham crumb mixture into an even layer in the bottom of a 9 x 13 pan.
• Place the pan in the oven and bake the bottom crust for 10 minutes.
• Remove and cool completely while preparing the other layers.
• Beat the softened cream cheese and icing sugar together until completely smooth.
• Fold in half of the whipped topping until blended in.
• Spread the cream cheese mixture over the cooled crust carefully, making sure not to pull up any crumbs into the layer while spreading it out.
• Place the contents of the two pudding packages into a large bowl and add in the 3 cups of milk. ( yes it will say four on the package, we are making it thicker than usual for the dessert.
• Spread the chocolate pudding carefully over the cream cheese layer, trying not to mix the two.
• Take the remaining whipped topping and spread over top of the pudding layer.
• Sprinkle the whipped topping with the reserved graham crumbs.
• Chill in the fridge for 2 hours, then slice and serve.

CHOCOLATE DELIGHT

Steps:

• Crust layer: Mix flour, butter and pecans and press into the bottom of a 9 X 13-inch dish or pan. Bake at 325°F for 25 minutes. Remove from oven and cool completely.
• For the bottom layer over crust, mix cream cheese, powdered sugar and 1 cup Cool Whip. This is easiest to mix with an electric mixer. Spread over crust. Chill each layer for about 20 minutes in the freezer before adding the next to give everything a chance to firm up.
• For the second layer, mix together puddings and milk. Mix according to package directions. Spread over cream cheese layer. You can chill for another 20 minutes in the freezer to make spreading the Cool Whip easier.
• Top with remaining Cool Whip and sprinkle with grated chocolate, if desired. Let the dessert chill in the refrigerator for at least 2 hours.

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

CHOCOLATE DELIGHT

Steps:

• Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
• Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
• Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
• (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).

CHOCOLATE DELIGHT

Steps:

• Crust:.
• Oven at 375ºF.
• Press mixed ingredients onto the bottom of a 13x9 baking pan.
• Bake for 15 minutes, let cool completely.
• 1st Layer:
• Mix cream cheese, confectioners sugar, and cool whip.
• Pour on cooled crust.
• 2nd Layer:
• Mix chocolate instant pudding, vanilla instant pudding, and milk.
• Combine with a mixer until mixture becomes thick.
• Pour on top of cream cheese mixture.
• Top with Cool whip.
• Chill in refrigerator until ready to serve.

MELT IN YOUR MOUTH CHOCOLATE DELIGHT

Steps:

• Preheat the oven to 400°F.
• Start with the crust: Mix the pecans and flour together. Melt butter; add to mixture and stir until moist.
• Press into a deep ungreased 9x11 inch pan--crust should be thin.
• Bake until lightly brown; cool completely.
• Blend the cream cheese and Cool Whip together until smooth. Add sugar slowly until mixed well (make sure the Cool Whip is defrosted and the cream cheese is at room temperature before starting). Spoon filling into crust and let sit in the refrigerator while you mix the pudding.
• Mix the 2 boxes of pudding with the milk. When the pudding is thickened, add it to the top of the cream cheese mixture. Let set in the refrigerator.
• Next spread the last tub of Cool Whip on top of the pudding, being careful not to mix with the pudding.
• Top with chopped pecans.

EASY CHOCOLATE DELIGHT

Steps:

• Preheat oven to 350°F.
• Spray a 13x9-inch baking dish with vegetable spray.
• Mix cola and cake mix together and spread in baking dish.
• Bake for 25-35 minutes or until a toothpick inserted in center comes out clean.
• Let cool.
• Make up pudding mix according to package directions using 2 cups fat free milk.
• Pour pudding over cooled cake.
• Let set until firm (about 5 minutes).
• Carefully "ice" cake with Cool Whip topping.
• If desired, garnish with chocolate shavings and chopped pecans (garnish will add extra points).
• Cut into 15 squares.
• Each piece is 3 Weight Watchers points.