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Chocolate delight is the kind of dessert that never goes out of style—cool, creamy, and and oh-so-chocolatey! With a buttery graham cracker crust, layers of rich pudding, and a fluffy whipped topping, every bite is pure indulgence. It’s the perfect make-ahead dessert for potlucks, holidays, or just because you’re craving something sweet. Want to make it extra special? Sprinkle on some chocolate curls, chopped nuts, or even a drizzle of caramel to make it your own!

Indulge in a rich, layered chocolate dessert that’s simple to make and sure to impress. This sweet, creamy chocolate delight is well named, as every mouthful is a delight.
If you go weak at the knees for chocolate, also try chocolate tiramisu, hot chocolate cupcakes, chocolate cheesecake, and chocolate caramel tart.

Why You’ll Love It
So creamy and delicious: This is a very tasty dessert made with chocolate pudding mix, Cool Whip and cream cheese, all on top of a crumbly graham cracker crust.
Simple to make: This recipe is really straightforward (even for those who rarely make desserts!)
You can make it ahead: Make the dessert ahead and then just freeze it for several hours. If you’re expecting dinner guests, you can prepare it in the morning and forget about it until dessert time.

Chocolate Delight Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Graham crackers: These are used in the crust.
Salted butter: Also for the crust.
Cool Whip: Adds a rich creaminess.
Cream cheese: Thickens the filling and adds a tasty tang.
Powdered sugar: Sweetens without graininess.
Whole milk: To make up the chocolate pudding.
Chocolate pudding mix: Where the wonderful chocolatey flavor comes from. You need instant chocolate pudding for this recipe, not the kind you have to cook.

How to Make a Chocolate Layered Dessert
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the crust: Melt the butter and mix it with the crushed graham crackers and flour. Stir the mixture and press it into a baking dish. Bake in the oven until golden.
Add the filling: Mix softened cream cheese and powdered sugar with half the Cool Whip. Spread this cream cheese mixture over the cooled crust. Whisk the milk and chocolate instant pudding and pour this over the cream cheese layer.
Add the topping: Top the chocolate pudding layer with the remaining whipped topping, carefully smoothing it level with a spatula.
Freeze: Freeze chocolate delight for several hours and then leave it on the counter for 30 minutes and the slice and serve.

Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free chocolate pudding mix, gluten-free graham crackers or similar (these are good!) and gluten-free flour.
Graham cracker crust: You could substitute shortbread crumbs and chopped pecans for a pecan shortbread crust or use any kind of cookies you like in this layered dessert.
Melted butter: If you’re using unsalted butter in your crust, whisk in ¼ teaspoon salt too.
Cool Whip: You can use another variety of whipped topping or even freshly whipped cream.
Chocolate pudding mix: If your store doesn’t sell family-size packages of chocolate pudding mix, you can use 2 regular-size boxes. Another idea is using another flavor of instant pudding – anything from vanilla to banana or even lemon pudding would be good. Or you could mix and match 2 different flavors such as chocolate and vanilla pudding.
Toppings: You can top your dessert with chocolate shavings, chopped mixed nuts or candied pecans or walnuts. You can also use finely crushed nuts instead of graham crackers in your crust, or use some of each.

Serving Suggestions
Appetizers: Begin dinner with million dollar deviled eggs or sloppy joe sliders.
Main dishes: Next up, consider pasta alla gricia or Irish lamb stew.
Desserts: Finish up with generous slices of chocolate delight dessert and perhaps some passion fruit martinis if it’s a special occasion!

How to Store Chocolate Delight
Store: Store your chocolate delight in the fridge for up to 3 days covered with plastic wrap. I like to pre-slice my chocolate delight before storing, just to make it easier when someone wants a piece.
Freeze: You can freeze it for up to a month but, for the best flavor, thaw and eat within a week or two.
Thaw: Defrost it in the refrigerator overnight or leave it on the counter for a couple of hours.

Top Tips
Soften the cream cheese: Room temperature cream cheese is going to be much easier to work into the Cool Whip. Just set it on the counter before you start making the crust and it should be soft enough to use by the time your crust is out of the oven.
Keep an eye on the crust: The crust is done when it’s golden. Keep an eye on it so it doesn’t burn or get too dark.
Let the crust cool: Don’t start adding the creamy layers until the crust is cool, otherwise it will melt and separate and look messy.
Spread carefully: Be careful when spreading the Cool Whip over the crust. If you’re too rough, you might pull up pieces of the crust as you spread it.

Chocolate Delight Dessert FAQs
You don’t have to but you’ll find this gives you a creamier dessert. The dish is great served straight from the freezer but will have a slightly frostier, crunchier texture.
Yes, it’s also known as chocolate lasagna (because of the layers) or chocolate lush (because it’s so luscious!)

Easy Chocolate Delight Recipe

Chocolate Delight
Equipment
- Baking Dish Glass 9 x 13-Inch
Ingredients
For the Crust:
- 1 Cup all-purpose flour
- 1 Cup graham crackers, finely crushed
- ½ Cup salted butter, melted
For the Filling:
- 16 Ounces Cool Whip
- 8 Ounces cream cheese, at room temperature
- 1 Cup powdered sugar
- 2 ¾ Cups whole milk
- 1 Package chocolate pudding mix, 5.9-Ounce
Instructions
- Preheat the oven to 325°F.
Make the Crust:
- Melt the butter in the microwave and then combine it with the crushed graham crackers and flour.
- Stir the ingredients together until the mixture resembles a wet sand.
- Spread the mixture into a 9 x 13-inch glass baking dish and pat it down firmly.
- Bake the crust in the oven for 20 minutes.
Make the Filling:
- Add half the Cool Whip to a mixing bowl along with the cream cheese and powdered sugar.
- Use an electric hand mixer on a low speed to whisk the ingredients together until smooth and creamy.
- Gently spread the mixture over your graham cracker crust.
- Whisk together the milk and chocolate pudding mix until no clumps of pudding mix remain.
Assemble the Chocolate Delight:
- Pour the pudding mixture over the Cool Whip layer.
- Top your pudding with the remaining Cool Whip. Smooth it out using a silicon spatula to make an even layer.
- Freeze the dessert for 3 ½ hours and then let it sit on the counter to soften for 30 minutes before slicing.
Notes
Keep an eye on the crust: The crust is done when it’s golden. Keep an eye on it so it doesn’t burn or get too dark.
Spread carefully: Be careful when spreading the Cool Whip over the crust. If you’re too rough, you might pull up pieces of the crust as you spread it.
Nutrition






This chocolate delight recipe is easy to make and a joy to eat. It’s a well-named dessert (always a delight!) that’s made with graham cracker crumbs, a chocolate pudding dessert layer made with instant chocolate pudding mix and plenty of Cool Whip. It’s light and creamy with plenty of chocolate flavor, and you can make this dessert ahead.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.