Chocolate Pudding Delight (Lightened Up)
Servings: 12 servings
Calories: 334kcal
Layered, luscious, and totally irresistible—this Chocolate Pudding Delight is a lightened up version of a nostalgic dessert. Made with a buttery pecan crust, creamy layers of sweetened cream cheese and chocolate pudding, and topped with a fluffy whipped topping, this is easy-to-make dessert is guaranteed to be a crowd favorite!
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Ingredients
Pecan cookie crust:
- 1/2 cup unsalted butter (122g) 1 stick
- 1 cup very finely chopped pecans (120g)
- 1.25 cup all-purpose flour (150g)
Cream cheese layer:
- 8 oz. light cream cheese
- 8 oz. light cool whip save 1 cup for topping
- 1 cup powdered sugar (120g)
Pudding layer:
- 2 1.4-oz. boxes sugar free chocolate pudding mix
- 3 cups fat free milk cold
Garnish:
- Shaved chocolate from Hersey’s bar or chopped pecans optional to garnish
Instructions
- Pecan crust: Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch dish.
- Melt the butter. Mix with the pecans and flour until combined. Press evenly into the dish with your hands. Bake for 20 minutes or until golden brown. Allow the crust to cool down fully before moving on to the next step (this usually takes about an hour at room temperature, but you can speed things up by putting it in the fridge or freezer).
- Cream cheese layer: In a mixing bowl, use an electric mixer to beat the cream cheese until smooth. Incorporate the powdered sugar; keep mixing until thoroughly combined. Fold in 2/3 of the cool whip (leaving 1 cup for topping). Spread evenly over the crust.
- Pudding layer: In a large bowl, combine the two boxes of chocolate pudding with cold milk, whisking until the mixture thickens. Gently layer the chocolate pudding on top of the cream cheese layer. Chill for 15-20 minutes.
- Topping: Spread the remaining whipped topping on top of the pudding layer.
- Chill in the fridge for at least 3-4 hours, or until it sets. For easier cutting of this dessert, pop it in the freezer for about 30 minutes before you serve it. Garnish with shaved chocolate or chopped pecans immediately before serving if desired and enjoy!
Notes
Cover chocolate pudding dessert with plastic wrap and store in the fridge for 4-5 days. The pecan cookie crust will start to soften after a few days as the dessert sits but it will still taste delicious!
Nutrition
Serving: 1/12 of recipe (138g) | Calories: 334kcal | Carbohydrates: 33.8g | Protein: 7g | Fat: 19g | Saturated Fat: 6.7g | Cholesterol: 28.3mg | Sodium: 269.6mg | Potassium: 115.6mg | Fiber: 2.1g | Sugar: 11.7g