Layers of shortbread crust, no-bake cheesecake, chocolate pudding and whipped cream make this delicious chocolate pudding one of the best desserts!
I have never met a person who does not like this dessert. It’s a classic!
How to Make a Shortbread Crust
This delicious layered dessert starts with a simple pecan shortbread crust. The ingredients are really straightforward:
- all purpose flour
- a little granulated sugar
- pecans
- butter
The key is to chop the pecans a lot well so that they are almost imperceptible to the texture of the flour.
A food processor makes the pecans easy to process again for cutting butter. However, you can make the crust without a food processor. I’ve included an easy method in the recipe notes below.
The crust is pressed down into a 9X13-inch pan and baked for 15 minutes so it can set to a shortbread-like texture.
Assembling the Pudding and Cream Layers
The next few layers go like this:
- super light fluffy cheese layer (think: YUM for no-bake cheesecake)
- chocolate pudding
- low sugar whipped cream
Make sure the crust is completely cool before assembling the dessert.
A mixture of sweet cream cheese and chocolate pudding it can be done a few days in advance and cold – making the meeting a breeze.
Chocolate Pudding Options
You have several choices for the chocolate pudding layer.
Homemade Chocolate Pudding: this is my homemade chocolate pudding recipe. I increase the cornstarch to 4 tablespoons of very thin pudding when I use it for this layered dessert (make sure to cook the pudding fully and let it cool completely). One batch of chocolate pudding makes about 4 1/2 cups of pudding, which means if you use it in this delicious chocolate pudding recipe, you’ll have less chocolate pudding (not a bad problem to have!) OR . you can use the full amount of pudding to get a thick pudding layer.
Boxed Chocolate Pudding: one 5.9-ounce box of chocolate pudding prepared according to package directions (with 3 cups cold milk) will yield enough for this recipe.
The consistency of the chocolate pudding layer will depend a lot on the recipe or the type of chocolate pudding you are using. Don’t worry if it’s messy when you take out the food for this dessert. Fix: it will be bad. That’s right! It tastes amazing no matter how it looks.
For clean pieces, I make sure that 1) the pudding is a thick recipe, 2) the dessert has been marinated for at least 4 hours, and 3) the knife is clean between slices.
A Dessert Known by Many Names
This delicious chocolate pudding dessert was a huge favorite of mine growing up. We called it Robert Redford Dessert (I actually have the old version on my site, but this new and improved version is so much better for so many reasons!).
Some call it Better Than Robert Redford Dessert, Chocolate Lasagna or Chocolate Delight. (What names am I missing?)
No matter what it’s called, it’s one of my favorite desserts of all time!
Perfect for any occasion from neighborhood cookouts to delicious holiday meals to church potlucks, of course always to be beaten. You can’t go wrong with that buttery crust, decadent chocolate pudding, and creamy layers all over!
Bonus: More Crust Options
If you want to change up the pecan-shortbread crust, here are a few ideas:
- Oreo cookie crust (about 36 Oreo cookies – one standard package – crushed and mixed with 6 to 7 tablespoons butter – bake for 10-15 minutes or leave unbaked)
- Brownie crust (try half the brownie recipe in a 9X13-inch pan – bake and let cool)
- Graham cracker crust (you would need 1 1/2 cups of this recipe for a 9X13-inch pan)
Chocolate Pudding Delight
Shortbread Crust:
- 1 cup all purpose flour
- 2 of spoons granulated sugar
- ½ to ¾ cup chopped pecans
- ½ cup salted butter, cut into spoon-size pieces
Cream Cheese Layer:
- 8 ounces cream cheese, soft at room temperature
- 1 cup powdered sugar
- 1 cup cold heavy cream
- ½ a teaspoon vanilla extract
Pudding Layer:
- 3 ½ to 4 cups Chocolate pudding, homemade or from a box – cool and set (see note)
Whipped cream layer:
- 1 ¼ cup cold heavy cream
- ¼ cup powdered sugar
- Chocolate curls, chocolate sprinkles, ground cocoa powder, crushed oreos, chocolate pearls or any other decoration you want on top.
Prevent your screen from going dark
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Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9X13-inch pan with cooking spray.
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For the crust: in the bowl of a food processor (see note below for another food processing method)add flour, pecans, and sugar. Pulse until the pecans are very finely chopped. The mixture should be sandy in texture.
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Add the pieces of butter and pulse to cut the butter into the dry ingredients. Mix until the butter is in small pieces and the mixture comes together when pressed between your fingers.
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Spread the mixture evenly on the bottom of the prepared pan and press an even layer. Bake for 15 minutes. Set aside again let cool completely.
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For the cream cheese layer: using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle or whisk attachment, beat the softened cream cheese and powdered sugar together until smooth and creamy, 1 to 2 minutes.
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Add the heavy cream and vanilla, and mix on low speed until combined. Increase the speed to medium and continue mixing, scraping down the sides of the bowl as needed, until the mixture is thick and creamy.
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Spread this mixture evenly over the cooled crust. Set the bowl aside (no need to wash – we’ll use it again later!).
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For the chocolate pudding layer: spread the prepared chocolate pudding evenly over the cream cheese layer.
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For the whipped cream layer: In the same bowl as the cream cheese mixture (using an electric handheld or stand mixer), add the heavy cream and powdered sugar and mix on low speed until combined. Increase the speed to medium and mix until stiff and soft peaks form.
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Dollop the whipped cream evenly over the chocolate pudding and spread an even layer.
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Keep the dessert for at least 4 hours or 12 hours. Decorate the top with chocolate sprinkles, crushed oreos, a dusting of cocoa powder, or whatever you’d like to decorate with! Cut into squares and serve (tastes best cold).
Homemade Chocolate Pudding: this is my homemade chocolate pudding recipe. I increase the cornstarch to 4 tablespoons of very thin pudding when I use it for this layered dessert (make sure to cook the pudding fully and let it cool completely – it can be made 3 to 4 days ahead of time). One batch of chocolate pudding makes about 4 1/2 cups of pudding, which means if you use it for this delicious chocolate pudding recipe, you’ll have a little pudding left over (not a bad problem to have!) OR. you can use the full amount of pudding to get a thick pudding layer.
Boxed Chocolate Pudding: one 5.9-ounce box of chocolate pudding prepared according to package directions (with 3 cups cold milk) will yield enough for this recipe.
Serving: 1 worship, Calories: 329kcal, Carbohydrates: 26g, Protein: 4g, Oil: 24g, Saturated Fats: 14g, Cholesterol: 65mg, Sodium: 196mg, Fiber: 1g, Sugar: 17g
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