Skip to content

Chocolate Delight

Paula McGinnis
Makes one 9″x13″ baking dish

This recipe is legendary. You might need to make two. Also good for breakfast.

  • 1 ½ cup crushed vanilla wafer crumbs
  • 1 stick butter
  • 1 tablespoon flour
  • 1 8 oz package cream cheese, softened
  • 1 cup powdered sugar
  • 1 13.5 oz Cool Whip
  • 3 cups milk
  • 1 3.75 oz package vanilla instant pudding
  • 1 4.5 oz package chocolate instant pudding
  • ½ cup crushed pecans

Melt butter and stir in vanilla wafer crumbs and flour. Press mixture into the bottom of a 9”x13” baking dish. Bake crust at 375 for 10 to 12 minutes. Allow crust to cool.

Combine cream cheese, powdered sugar, 1 ½ cups Cool Whip and blend thoroughly. If the mixture is too thick to spread easily, add a little milk. Spread over cooled crust.

Combine pudding mixes and milk and whisk for 2 minutes. Spread over cream cheese layer. Spread the rest of the Cool Whip over this layer and top with the pecans.