Chocolate Delight Dessert Food

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 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.

CHOCOLATE DELIGHT DESSERT

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• In a bowl, combine the graham cracker crumbs, granulated sugar, and the melted butter. Press into the bottom of a 9 x 13 x 2-inch pan.
• Bake for 10 minutes. Cool completely before assembling the layers.
• In a large bowl, beat the softened cream cheese with the confectioners' sugar until smooth. Stir in half of the whipped topping until well blended.
• Spread the mixture over the cooled crust.
• In another bowl, beat the pudding with the cold milk as directed on the package (but using only 3 cups of milk).
• Spread the pudding over the cream cheese layer.
• Top the dessert with the remaining whipped topping and spread to cover completely.
• If desired, sprinkle with chopped pecans or walnuts.
• Chill thoroughly before serving, about 2 hours.

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.

CHOCOLATE DELIGHT RECIPE - (3.9/5)

Steps:

• Combine flour, butter, 1 heaping cup of pecans and salt and press into the bottom of a 13x9 baking dish. Bake at 325 degrees for 25 minutes. Cool completely. Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip and mix until combined. Spread cream cheese mixture evenly onto crust. Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for two minutes. Spread chocolate mixture evenly onto cream cheese layer. Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.

FROZEN CHOCOLATE DELIGHT

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Stir in the frozen yogurt and peanut butter until blended. Fold in 1 cup whipped topping. Transfer to an 8-in. square dish coated with cooking spray. Cover and freeze until firm. , Remove from the freezer 10 minutes before serving. Cut into nine squares. Garnish each with 2 tablespoons whipped topping.

3 LAYERED CHOCOLATE DELIGHT DESSERT

Steps:

• 1st layer.
• Mix chopped pecans, flour, and softened butter.
• Put in 9x13 inch pan.
• Bake for 10 minutes at 350 degrees, take out and cool.
• 2nd layer.
• Whip and spread cream cheese, powdered sugar, and 1 cup plus two tablespoons cool whip.
• Spread on cool crust and refrigerate for 10 minutes.
• 3rd layer.
• Mix chocolate pudding with milk. Beat for 2 minutes.
• Refrigerate 10 minutes.
• Spread on top of other layers.
• Top with cool whip, and sprinkle with nuts on top.

VANILLA AND CHOCOLATE DELIGHT

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
• In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
• In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

EASY CHOCOLATE DELIGHT RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Combine flour, chopped pecans, and softened margarine or butter until the mixture looks like wet sand. Press the crust mixture into a 9x13-inch baking dish and bake for 20 minutes. Allow the crust to cool completely.
• Meanwhile, beat together softened cream cheese, powdered sugar, and whipped topping with an electric mixer at medium speed until smooth and fluffy. Spread the filling evenly onto the cooled crust. Set aside.
• Whisk together chocolate pudding and milk as directed in the package. Spread the pudding mixture evenly on top of the cream cheese filling. Top with whipped topping and chopped pecans. Let the pie set in the fridge for at least 2 hours. Serve, slice, and enjoy!

CHOCOLATE SANDWICH DELIGHT

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
• Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
• Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.

CHOCOLATE DELIGHT DESSERT

Steps:

• In a small bowl, combine saltines and graham cracker crumbs; stir in butter. Press onto the bottom of a greased 13x9-in. baking pan. Refrigerate 15 minutes. , Meanwhile, in a large bowl, whisk milk and pudding mixes 2 minutes. Fold in ice cream. Spread over crust. Top with whipped topping; sprinkle with crushed candy bars. Freeze, covered, until firm. Remove from freezer 30 minutes before serving.

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.

CHOCOLATE DESSERT DELIGHT

Steps:

• For crust, combine crumbs, butter, walnuts and sugar; press into an ungreased 13x9-in. baking pan. Bake at 350° for 10 minutes; cool completely., Spread half the ice cream over crust; spoon caramel and hot fudge toppings over ice cream. Sprinkle with chocolate chips and walnuts; freeze until firm. Spread with remaining ice cream over the top. Cover and freeze for at least 2 hours., In a large bowl, beat cream until stiff peaks form. Fold in sugar, cocoa, vanilla and coffee granules. Pipe or spoon onto dessert. Sprinkle with additional chocolate chips and walnuts. Return to freezer until 10 minutes before serving.

CHOCOLATE DELIGHTS

Steps:

• Put almond bark into a microwave-safe bowl; heat in microwave oven for 90 seconds and stir. Continue to heat in microwave in 15-second intervals until completely melted and smooth, 15 to 60 seconds.
• Stir peanut butter with the melted chocolate bark until smooth; add crispy rice cereal and pecans and stir to coat. Fold marshmallows and chocolate chips into the mixture to coat.
• Spread a sheet of waxed paper onto a flat surface. Drop the mixture by the spoonful onto the waxed paper and allow to cool completely.

VANILLA AND CHOCOLATE DELIGHT

Steps:

• Preheat oven to 375.
• In a medium mixing bowl, combine pecans, flour and butter. Press nut mixture into a 9x13 inch pan. Bake for 15 minutes. Allow to cool.
• Whip together cream cheese, confectioners sugar and half of the frozen whipped topping. Spread this mixture on top of baked crust.
• In a large mixing bowl beat milk, chocolate pudding and vanilla pudding until thick. Pour over cream cheese layer. Top with remaining whipped topping and sprinkle crushed Nestle Crunch bars on top.
• Let set in fridge until chilled.