Chocolate Pudding Delight
Layers of shortbread crust, no-bake cheesecake, chocolate pudding and whipped cream make this chocolate pudding delight one of the best desserts ever!
I have never met anyone who doesn’t absolutely fall head over heels in love with this dessert. It is a classic!
How to Make the Shortbread Crust
This delectable layered dessert starts with a simple pecan-shortbread crust. The ingredients are really straightforward:
- all-purpose flour
- tiny bit of granulated sugar
- pecans
- butter
The key is to chop the pecans very finely so that they are nearly indecipherable from the texture of the flour.
A food processor makes easy work of the pecans and of cutting in the butter. However, you can definitely make the crust without a food processor. I’ve included a simple how-to in the recipe notes below.
The crust is pressed into the bottom of a 9X13-inch pan and baked for 15 minutes so it can set into a shortbread-like texture.
Assembling the Pudding and Cream Layers
The next few layers go as follows:
- super simple fluffy cream cheese layer (think: no-bake cheesecake batter YUM)
- chocolate pudding
- lightly sweetened whipped cream
Make sure the crust is completely cool before assembling the dessert.
The sweet cream cheese mixture and the chocolate pudding can be made several days in advance and chilled – making the assembly a breeze.
Chocolate Pudding Options
You have several options for the chocolate pudding layer.
Homemade Chocolate Pudding: this is my go-to homemade chocolate pudding recipe. I increase the cornstarch to 4 tablespoons for a slightly thicker pudding when using it for this layered dessert (be sure to cook the pudding fully and let it cool completely). A single batch of the chocolate pudding makes about 4 1/2 cups pudding, which means if you use it in this chocolate pudding delight recipe, you’ll either have a bit of chocolate pudding leftover (not a bad problem to have!) OR you can use the full amount of pudding for an extra thick pudding layer.
Boxed Chocolate Pudding: one 5.9-ounce box of chocolate pudding prepared according to package instructions (with 3 cups cold milk) will yield enough for this recipe.
The consistency of the chocolate pudding layer will be very dependent on the recipe or brand of chocolate pudding you use. Don’t stress if it’s messy when you scoop out servings of this dessert. Correction: it WILL be messy. That’s ok! It tastes amazing no matter how it looks.
For neater slices, I make sure 1) the pudding is a thick-set recipe, 2) the dessert has been chilled for at least 4 hours, and 3) the knife is wiped clean between slices.
A Dessert Known by Many Names
This chocolate pudding delight dessert was a huge favorite of mine growing up. We called it Robert Redford Dessert (in fact I have an old version on my site, but this new and improved version is much better for a lot of reasons!).
Others call it Better Than Robert Redford Dessert, Chocolate Lasagna or Chocolate Delight. (What names am I missing??)
No matter what it’s called, it is easily one of my favorite desserts of all time!
Perfect for any occasion from neighborhood cookouts to fancy holiday meals to church potlucks, it is always a hit. You just can’t go wrong with that buttery crust, decadent chocolate pudding, and creamy layers everywhere!
Bonus: Additional 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 regular package – crushed and mixed with 6 to 7 tablespoons butter – bake for 10-15 minutes or leave unbaked)
- Thin brownie crust (try a half batch of a brownie recipe that fits a 9X13-inch pan – bake and let cool)
- Graham cracker crust (might want to 1 1/2 a recipe like this for a 9X13-inch pan)
Chocolate Pudding Delight
Ingredients
Shortbread Crust:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- ½ to ¾ cup chopped pecans
- ½ cup salted butter, cut into tablespoon-size pieces
Cream Cheese Layer:
- 8 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 cup chilled heavy cream
- ½ teaspoon vanilla extract
Pudding Layer:
- 3 ½ to 4 cups chocolate pudding, homemade or from the box – chilled and set (see note)
Whipped Cream Layer:
- 1 ¼ cup chilled heavy cream
- ¼ cup powdered sugar
- Chocolate curls, chocolate sprinkles, dusted cocoa powder, crushed oreos, crispy chocolate pearls or other desired garnish for the top
Instructions
- Preheat oven to 350 degrees F. Lightly grease the bottom of a 9X13-inch pan with cooking spray.
- For the crust: in the bowl of a food processor (see note below for an alternative to a food processor), add the flour, pecans, and sugar. Pulse until the pecans are very finely chopped. The mixture should be sandy in texture.
- Add the butter pieces and pulse to cut the butter into the dry ingredients. Process until the butter is in small pieces and the mixture clumps together when pressed between your fingers.
- Spread the mixture evenly in the bottom of the prepared pan and press into an even layer. Bake for 15 minutes. Set aside and let cool completely.
- 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.
- Add the heavy cream and vanilla, and mix on low speed until combined. Increase the speed to medium and continue mixing, scraping the sides of the bowl as needed, until the mixture is thick and creamy.
- Spread this mixture evenly over the cooled crust. Set bowl aside (no need to wash – we'll use it again in a later step!).
- For the chocolate pudding layer: spread the prepared chocolate pudding evenly over the cream cheese layer.
- 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 thickened and soft peaks form.
- Dollop the whipped cream evenly over the chocolate pudding and spread into an even layer.
- Refrigerate the dessert for at least 4 hours or up to 12 hours. Garnish the top with chocolate sprinkles, crushed oreos, dusted cocoa powder, or whatever you'd like to decorate with! Cut into squares and serve (it tastes best cold).
This is a fabulous dessert! I whipped in a scant TBSP of white choc instant pudding mix w each whipped cream layer which gave me security! Sprinkled crushed chocolate toffee on top. Stiffened (stabalized) up the whipped cream esp top layer so it stayed perfect for several days- your pudding a great & easy recipe too so thanks. It was a hit.
Thanks for the review, Teresa! So happy you loved this one!
Someone in my family is allergic to nuts. Do you think I can just delete the nuts for the crust and not have to modify any of the other ingredients?
Hi Kimberly – that should work fine – maybe add an extra 1/4 cup flour to compensate for the missing nuts.
We always had it with lemon pudding, and called it lemon dessert when I was growing up. My husband’s family had it with chocolate pudding like yours, and they called it Four Layer Dessert ❤️
Looks delish
My mother and I were just talking about this dessert the other day. We called it Four Stack. It’s a favorite in our family. I’m going to add the crushed Oreos on top next time!
I have a question about using whipped cream- will that last layer hold up in the refrigerator? Id like to make it as its just lighter afet a heavy Thanksgiving meal. But I worry that it cant be served for a few days- whipped cream doesnt remain fluffy for long. Even though I no longer use Cool whip I am wondering if thats what we used years ago du to whipped cream issues. Would love to hear your experience with this. Thx!
The whipped cream holds up fine…but I wouldn’t make this dessert several days ahead of time (the crust will get soft and slightly soggy). It does well made up 18-24 hours in advance.
I’m just here to say that my grandma used to make something similar to this. She made a lemon, chocolate, and a pistachio version (separately, not combined 😉 — I used your IP lemon curd recipe recently and made this dessert, replacing the chocolate pudding with the lemon curd and it was amazing!
This recipe won grand prize at our church bake-off. The name it went by was “Better than Sex”!!
When I was a kid (the ’70’s) it was called Better than Sex dessert, but there were those who didn’t find that title family friendly so Robert Redford who was quite popular at the time was substituted 🙂
Has anyone tried making the shortbread crust with gluten free flour? Wondering if I can sub it out straight across without changing anything else. Two of my teenage boys just got diagnosed with celiac disease and I would love to make this so they could eat it too.
I haven’t tried it, Natalie, but I’m guessing it will work just fine!
I don’t know if I’d like a thing, crispy brownie crust, but I would love to make this crust in a parchment lined baking dish so I can make your deep dark chocolate fudgie brownies and put this on top. I’ll probably just add pudding and then scoop the last layer on top as I serve it since the brownie will take up the space in the baking dish
My mom has made this my entire life and calls it “Holy Smoke”
I remember my mother making this recipe back in the late 1960’s. She usually made it with vanilla pudding, and we knew it as “Friendly Torte.” As in, you made friends wherever you took it!!
In my family we call it Louisiana Yummy. Not sure why, but it is definitely yummy.
We call it Chippers in Upper Michigan!
Interesting!
My original recipe, called Sunday Chocolate Pie, called for one box of instant chocolate pudding and one box of instant butter pecan pudding (which is no longer available). So now I use one box of chocolate and one box of vanilla. I’ve also made it with instant pumpkin pudding which is available during the holidays, delicious.
All I have on hand is instant pudding in a box. Can I use that or do I need to use cooked pudding. Thanks.
Any type of boxed pudding should work – just prepare according to package directions.
What are those little dark balls on top for the photo? Looks yummy!
Yes, please share a link Mel!
They are crispy chocolate pearls (amazing, my favorite garnish for any chocolate dessert). If they’re sold out at this Amazon link, you can search “crispy chocolate pearls” on Amazon for other brands. Orson Gygi in Salt Lake also carries them.
We call it “Mountain Momma Mudslide” 🙂 My mom grew up in West Virginia and got the recipe from her aunt
We grew up calling this Lush Dessert! My mom would always make a chocolate one like this and another with vanilla pudding and bananas layered in, almost like banana cream pie. 🤤
The recipe I use calls for a small box of vanilla and a small box of chocolate pudding and 3 cups of milk. Pretty good. I wonder what difference all chocolate makes.
And yes, I use cool whip. I wonder about how well the real whipped topping holds together (we never get the whole thing eaten in one sitting).
Fantastic recipe!! This was universally loved and gobbled up. I definitely like the use of real whipped cream (my grandma used to make this but with cool whip).
We added fresh raspberries & strawberries on top, along with roughly chopped pecans and chocolate shavings.
Sounds delicious, Chelsea!! Thanks for taking the time to let me know what you thought!
We always called it chocolate delight. Another fun twist is to make the crust out of pecan sandie cookies, mixed with a couple tsp of butter and pressed into the pan
Love this dessert! We called it chocolate cream cheese dessert. Pretty boring. 😂
Grew up calling this Sundae pie. My Mom made it with cool whip and the shortbread crust without nuts. My sister loves it with a graham cracker crust, but it’s too sweet for me that way. I like the contrast of the salty crust with the sweet filling. It is still a hit whenever taken anywhere!
I used to eat this when I was a kid. But with boxed pudding mixes and cool whip. I always loved it. Seeing this recipe made me so happy!
Hi Mel, how is this different than the Robert Redford version? I compared the two and they seem pretty similar, but this seems like the one to make. It looks soooooo good!
Good question, Teresa! It is really similar – for this new and improved version I cut back on the cream cheese a bit for more balanced flavors and creaminess throughout and changed the crust a bit to use less pecans for a better texture. (Also streamlined the directions so it’s a bit easier to follow.)
Better than sex cake (I grew up in Las Vegas)
Chocolate wonder (my husband grew up in Utah)
😂
Our family calls it Love Pie, and makes the base with walnuts instead of pecans.
Can you link the chocolate balls on top?
Hi Amanda, they are crispy chocolate pearls (amazing, my favorite garnish for any chocolate dessert). If they’re sold out at this Amazon link, you can search “crispy chocolate pearls” on Amazon for other brands. Orson Gygi in Salt Lake also carries them.
Oh this is one of my favorites from childhood. I loved it when my mama made it. I think she called it Ribbon Pie.
Yes! We called it chocolate ribbon pie, as well!
Ooh, I’m excited to try this with homemade pudding. My family loves this dessert! I used to work with someone who called this Filthy Wilma, and now my husband won’t call it anything else!
Soooo many people on Instagram said they call this Filthy Wilma. I thought I had heard every name until that one! Hahahaha
We called it chocolate delight but my friends called it fat man’s pie. 😂
Didn’t make yet,but will soon..Can you please omit the pecans,I am allergic.what can I do , instead..Thank you Barbara
I’ve made a similar version of this recipe. I just left out the pecans in the crust and it was great.
Hi Barbara, yes, you can leave out the pecans. If doing so, increase the flour by 1/4 cup.
My daughter is very allergic to tree nuts, so I’ve always made this (Sex in a Pan, lol!) with a chocolate crumb crust … it’s delicious!
We always referred to it as “Better than S*x” and it is a crowd-favorite dessert!
This is my birthday dessert every year with huckleberry filling my mom makes (instead of chocolate pudding) – we call it Huckleberry Delight!
Cannot WAIT to try a huckleberry version with huckleberries from my freezer. Thanks for the idea!
My family makes this with lemon pudding, instead of chocolate, and calls it Lemon Lush.
Yum!
Do we have to wait for the chocolate pudding to set before we add it on top of the cream cheese layer? Thanks
Good question, Melanie! I just edited the recipe to make that more clear…but yes, I recommend using pudding that has been chilled (it will make it easier to spread the whipped cream on top and will help the dessert fully set up quicker).
I should have left this on my original comment. Many of my extended family have nut allergies. This is great with a standard oreo cookie crust as an alternative.
Great point, Annie! I included a few additional crust options in the post that might be helpful if people want an alternative.
Where I grew up in Canada, this was called Sex in a Pan. My mother still has the original newspaper clipping glued in a recipe binder from the Ottawa Citizen circa 1985 or so.
Old news clipping recipes are the best – and I’ve heard that is a popular name for this dessert! So interesting and funny that someone thought of that as a dessert name, haha.
Yes also from Canada (East coast) and that’s what I know it as too lol. I’ve more often seen it with Graham or Oreo crust though. And often with Skor (Heath) bars crushed over top!
A family favorite! I grew up calling this Chocolate Torte (or pistachio torte – subbing chocolate pudding with pistachio pudding but keeping the pecans the same) and my husband grew up calling this Three Layer Pie, which absolutely does not make sense. Haha!
Haha, that made me laugh! Many of the names don’t make much sense. 🙂 🙂 Love the pistachio version!