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My Favorite No-Bake Treat
I love a dessert that does not need an oven. This chocolate delight is one of them. It is cool, creamy, and perfect for hot days. It always makes me smile.
I first made this for my grandson’s birthday. He wanted something chocolaty and cold. This was the answer. He loved it so much. Now he asks for it every year. I still laugh at that.
A Crust with a Crunch
We start with a cookie crust. You just crush up those pecan Sandies. Then you mix them with melted butter. It smells so good already.
You press it into a pan and bake it for a bit. This gives it a wonderful crunch. It is the strong base for our creamy layers. A good foundation matters in desserts and in life.
The Creamy Middle Layers
Next comes the sweet cream cheese layer. You mix cream cheese with powdered sugar and vanilla. It becomes so smooth and fluffy. I always sneak a little taste.
Then we make the chocolate pudding. Use very cold milk. Whisk it until it gets thick. Doesn’t that smell amazing? *Fun fact: letting the plastic wrap touch the pudding stops a skin from forming.* I hate pudding skin!
Putting It All Together
Once the crust is cool, you add the layers. First the cream cheese, then the pudding. Be gentle so they stay separate. Finally, spread on the fluffy Cool Whip.
The toasted pecans on top add a nice crunch. Then the hard part begins. You must wait for it to chill. Waiting makes the flavors become friends. Good things come to those who wait.
This dessert is meant for sharing. It feeds a whole crowd. Bringing people together over food is so important. It creates happy memories.
What is your favorite dessert to share with friends? Do you have a no-bake recipe you love? Tell me about it. I would love to know.
Your Turn to Make It
This recipe is very forgiving. Do not worry if your layers are not perfect. It will still taste wonderful. Cooking should be fun, not stressful.
Will you try making this for a special person? What is your favorite thing to cook with your family? Let me know how it turns out.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Pecan Sandies cookies | 13 ounces | approximately 24 cookies |
| Unsalted butter | ½ cup | melted |
| Cream cheese | 16 ounces | room temperature |
| Powdered sugar | 1 cup | |
| Vanilla extract | ½ teaspoon | |
| Instant chocolate pudding | 5.9 ounces | |
| Whole milk | 3 cups | very cold |
| Cool Whip topping | 8 ounces | thawed |
| Pecans | ¼ cup | toasted and finely chopped |
My No-Bake Chocolate Delight
This dessert is my grandson’s absolute favorite. He asks for it every time he visits. It’s cool, creamy, and so simple to make. You don’t even need to turn on your oven for the main part. Let’s make some sweet memories together. First, we make the crust. Crush those pecan Sandies cookies into fine crumbs. I use a rolling pin if my food processor is being fussy. Drizzle in the melted butter and mix it all up. Press it firmly into your pan. Now, this part does need the oven, just for a short bit. (Hard-learned tip: Really press that crust down. It stops it from crumbling later!). While that bakes, let’s make the creamy layer. Beat the room-temperature cream cheese until it’s smooth. No one likes lumpy filling! Add the powdered sugar and vanilla. Keep mixing until it’s fluffy and sweet. I always sneak a little taste here. Pop this bowl into the fridge to stay cool. Next, the chocolate pudding layer. Whisk the pudding mix into very cold milk. Keep whisking for a few minutes. You will see it start to thicken beautifully. Cover it with plastic wrap right on the surface. This stops a weird skin from forming. I learned that the hard way, believe me! Now for the fun part: layering! Let your crust cool completely first. Spread the cream cheese layer over the crust. Be gentle so you don’t pull up crumbs. Then, carefully spoon the chocolate pudding on top. What’s your favorite layer to lick from the spoon? Share below! Finally, spread on the Cool Whip and sprinkle with toasted pecans. The hardest step is waiting. You must let it chill for at least three hours. This lets all the flavors become best friends. For super clean slices, pop it in the freezer for half an hour before cutting. Then, just serve and enjoy all the happy smiles around your table. Cook Time: 15 minutes Total Time: 3 hours 50 minutes Yield: 12 servings Category: DessertSweet Little Twists
You can easily make this treat your own. Try one of these fun ideas next time you make it. They are all wonderful in their own way. Cookie Swap: Use golden Oreos instead of Sandies for a chocolate crust. Fruity Delight: Add a layer of sliced strawberries on top of the cream cheese. Peanut Butter Cup: Mix a half cup of peanut butter into the cream cheese layer. Which one would you try first? Comment below!Serving It Up Right
This dessert is perfect all on its own. But I love to make it feel extra special. A little dollop of extra whipped cream on top is always welcome. A few fresh raspberries add a pretty pop of color and a little tartness. For a drink, a cold glass of milk is the classic choice. It just goes with chocolate. For the grown-ups, a nice cup of coffee with dessert is just right. The bitter coffee tastes wonderful with the sweet, creamy layers. Which would you choose tonight?
No-Bake Chocolate Delight Pudding Dessert Recipe
Description
Chocolate delight layers pudding, whipped topping, and a sweet cookie crust into one cool and creamy no-bake dessert. It’s easy to make, great for parties, and always a family favorite.
Ingredients
Instructions
- Preheat the oven to 350°F.
- In the bowl of a food processor, add the pecan Sandies cookies and pulse until they are a fine crumb. Slowly drizzle the melted butter into the opening of the food processor while on low until all the butter is evenly incorporated into the cookie crumbs. Transfer the pecan cookie crust dough into the bottom of a 9×13 pan and press down in an even layer, then bake the crust for 15 minutes.
- While the crust is baking, you will make your next layer by mixing together the cream cheese, powdered sugar and vanilla extract until smooth and fluffy. This will take 2 to 3 minutes using a handheld mixer on medium speed. Place the bowl of cheesecake filling into the refrigerator to chill while you make the next layer.
- In another medium-sized bowl, whisk together the cold milk and instant chocolate pudding for 2 to 3 minutes until it starts to thicken up. Cover with a piece of plastic wrap, pressing down to touch the top of the pudding, and refrigerate until ready to assemble.
- Once the crust has baked, allow it to cool on the counter for 30 minutes before adding the additional layers.
- Once the crust is cooled, layer the cream cheese mixture evenly over the top of the crust.
- Spread the chocolate pudding evenly over the cream cheese layer. Be very careful not to mix the layers.
- Using an offset spatula, spread the thawed cool whip topping over the top of the chocolate pudding mixture in an even layer. Garnish with the toasted and chopped pecans.
- Place the chocolate delight into the refrigerator to chill and set up for a minimum of 3 hours, up to overnight, before slicing and serving. You can place the chocolate delight into the freezer for 30 minutes before serving to help ensure nice clean slices.