The original layered dessert recipe with chocolate pudding, cream cheese and cool whip on top of a pecan shortbread crust. Also called Better Than Sex Cake, Robert Redford Pie and Chocolate Lush!
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My perfect day is getting to spend all day in the kitchen trying out a new recipe, perfecting an old one or just tinkering around. I tell you this because it makes what I’m about to say a little bizarre.
My all-time favorite dessert is one of those whip-it-up jobs that uses semi-prepared shortcut items like Cool Whip and instant pudding.
It never occurred to me to post this recipe because it’s so popular in my family I assumed that everybody and their dog already had it.
I was making my grocery list one day and didn't have the recipe with me (I can never remember if it's 2 small boxes or one large box of pudding) so I searched online expecting to find 40’leven recipes for it... and... I couldn't find it.
Photos updated March 2024
At least not the way we make it.
There are other versions of this out there but they vary greatly and I had a hard time finding The One. The recipe for the version my family has made for decades. The one with the pecan crust.
The singular most important layer that brings everything together and makes this recipe truly fantastic is that pecan shortbread crust. And most of the recipes I saw online didn't even have it [she says as she grasps her pearls and whispers bless it ].
So, I knew I had to make it to share with you so that you can experience this the way God intended. Plus if my house ever catches on fire, I'd like to have the recipe documented somewhere other than in a paper recipe book.
WHAT IS CHOCOLATE DELIGHT?
Chocolate Delight is a refrigerated dessert with four layers: a signature baked pecan shortbread crust, a cheesecake-y cream cheese layer and a rich chocolate pudding layer that's topped with whipped topping and pecans.
It is assembled in a 13x9 dish and, because it is refrigerated and served chilled, often referred to as an icebox cake.
Chocolate Delight goes by many names including: Better Than Sex Cake, Chocolate Lush, Better Than Sin Cake, Chocolate Layered Dessert, 4-Layer Dessert, Robert Redford Pie and many others, I'm sure.
5 NOTES ON MAKING CHOCOLATE DELIGHT
- Use the 4-serving size boxes of instant pudding. Ounces vary depending on brand and variety.
- You can absolutely lighten this up by using sugar-free pudding, neufchatel (light cream cheese), artificial sweetener, reduced calorie or fat free cool whip and/or skim milk.
- Don't skip the salt. If using unsalted butter in the crust, add two pinches of salt instead of one.
- You can easily cut this recipe in half. Use an 8x8 or 9x9 baking dish to prepare.
- Place the wrapped block of cream cheese in a glass of warm water while preparing to make the recipe to ensure it's not cooler than room temperature. This ensures the bottom layer is perfectly smooth.
OTHER VARIATIONS TO TRY
You can use any flavor pudding, but I must tell you, chocolate is the best. Close runners up are these three combinations:
PISTACHIO - Use pistachio pudding and sprinkle chopped pistachios on top. I've made it with pistachios in the shortbread crust too but actually prefer pecans.
COCONUT - Make with coconut pudding then sprinkle toasted sweetened flaked coconut on top. Consider subbing 1/3 of the pecans in the crust with 1/3 cup packed coconut.
BUTTERSCOTCH - Use butterscotch pudding and leave everything else the same. Some folks sprinkle butterscotch chips on top but I find they are too hard when refrigerated (also my thoughts on using chocolate chips on this recipe)
PUMPKIN SPICE - Make with pumpkin spice pudding (seasonal) then sprinkle pumpkin spice on top with the pecans.
LEMON - Use lemon pudding plus 1/2 teaspoon lemon extract or 2 teaspoons fresh lemon juice mixed in with the cream cheese layer.
MORE LAYERED DESSERT RECIPES I LOVE!
If you enjoy layered icebox desserts like this, check out a few of these recipes too!
RED, WHITE & BLUE CHEESECAKE SALAD - This berry cheesecake recipe is the perfect patriotic dessert with strawberries, blueberries and cream cheese filling.
CHOCOLATE NUTTER BUTTER ICEBOX CAKE - A chocolate layered dessert with peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna!
ITALIAN BAKELESS CAKE - A layered dessert sweetened condensed milk, with pineapple, vanilla wafers, cool whip, coconut and cherries.
PAULA DEEN'S BANANA PUDDING - The iconic recipe made with cream cheese and butter shortbread cookies that's "not yo' mama's banana pudding"
Recipe for Chocolate Delight
Chocolate Delight
Ingredients
- 1 cup all purpose flour
- 1/2 cup butter, at room temperature
- 1 1/2 cups finely chopped pecans, divided
- Pinch of salt
- 8-oz cream cheese, at room temperature
- 1 cup powdered sugar
- 2 8-oz tubs Cool Whip, thawed
- 2 small boxes instant chocolate pudding
- 3 cups milk
Instructions
- Preheat oven to 325 degrees.
- Mix flour, butter, 1 cup of pecans and salt with an electric mixer until just combined then press evenly into the bottom of a 13x9 baking dish. Bake at 325 degrees for 25-30 minutes or until just starting to brown. Cool completely.
- Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip then mix until combined. Spread cream cheese mixture evenly onto crust.
- Mix pudding mixes and milk with an electric mixer on medium speed for two minutes. Spread pudding mixture evenly onto cream cheese layer.
- Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans. Refrigerate at least 2 hours before serving.
- Refrigerate to store up to 4-5 days.
Notes
- Use the 4-serving size boxes of instant pudding. Ounces vary depending on brand and variety.
- You can absolutely lighten this up by using sugar-free pudding, neufchatel (light cream cheese), artificial sweetener, reduced calorie or fat free cool whip and/or skim milk.
- Don't skip the salt. If using unsalted butter in the crust, add two pinches of salt instead of one.
- You can easily cut this recipe in half. Use an 8x8 or 9x9 baking dish to prepare.
- Place the wrapped block of cream cheese in a glass of warm water while preparing to make the recipe to ensure it's not cooler than room temperature. This ensures the bottom layer is perfectly smooth.
YUMMMMMMMMMM!
ReplyDeleteWe call this Texas Dessert in my family and we use layers of chocolate and vanilla pudding. Fun for parfaits too! - Renee
DeleteI made this the other night for my family and my grown daughter who was over visiting (she lives 5 houses from me) and they were a huge hit. EVERYONE and I mean EVERYONE, even the picky grandson who is not a gravy fan LOVED these. a few nights later my daughter cooked them for her husband and he is now in love with this recipe. Good thing too, cause I think if my daughter had it her way, they would eat them 4+ nights a week. haha.
Deletewould you advise freezing this if leftovers???
DeleteI made this sugar free and used 1/2 coconut flour 1/2 regular flour for the crust. YUM!
DeleteBeen making this for 30 years... always a hit and it is SO GOOD! :0)
DeleteMy original recipe called for Dream Whip, not Cool Whip. And we used vanilla and chocolate pudding.
DeleteI too grew up on this and always called Grams special chocolate stuff. Due to dietary restrictions, make pudding from scratch and use whipping cream. ( none of the additives/salt. So warning, make sure the pudding has fully cooled too and set up well before attempting to putting last layer of whipped cream on or it will be a yummy but ugly mess and will have to send the husband to store thanksgiving morning so you can make it more presentable for the table! 🫣
DeleteI want some of this now!!! Thanks for sharing on Weekend Potluck!
ReplyDeletePopped over here from The Country Cook's Weekend Potluck. Surprisingly this recipe is new to me and looks awesome!
ReplyDeleteit is!!!! my ninnie use to make it and it WAS our family recipe so i was told anyway! lol but we also do a few things differntly. if ur interested, hit me up and we will compare! :)
DeleteThis is still our family favorite. But we make it differently too. We add another-different pudding flavor between the cream cheese layer.
DeleteI was so excited to see this recipe! I was on The Country Cook's Weekend Potluck and the minute I saw youru picture, I knew it was my "Aunt Jan's Chocolate Stuff". That's what all us kids called it when we were young and sadly, she now has Alzheimer's and we cannot get the recipe. This is so delightful it truly IS a Chocolate Delight. Especially on a hot summer night! I cannot wait to introduce my husband and grandson to this lovely southern dish. Thank you!!
ReplyDeleteAwwww... you just made my day! It's such a shame when we lose family recipes... my grandmother (Nanny) made the best chicken and dumplin's but we lost the recipe when we lost her and I've never been brave enough to attempt it. Yet.
DeleteI hope you enjoy the Chocolate Delight as much as your aunt's! Thanks so much for your comments.
Nanny's chicken and dumplin's!!!!
DeleteHope....
I can remember this dish from my childhood. I'ts called 4 Layer dessert and to Die for!!!!
ReplyDeleteYes, ours was called 4 layer delight.
DeleteI have made this for years! It is so good and my whole family loves this. Thanks for posting this, this reminds me to think about making this for our 4th of July cookout.
ReplyDeleteMy mother used to make this every Christmas when we were kids. It was originally for those who did not care for pumpkin pie, but we all ended up having some of both. I have not had it since my mom was alive because I could never find a recipe due to not knowing its official name. My mom passed away 10 years ago, and this sure brought back some good memories. Thanks!!
ReplyDeleteOh... you just made my day. Sometimes I question putting such simple recipes here (because really, this is "mixing" not "cooking") but then someone like you says something like this and I remember why I posted it. This recipe is all about family memories for me too. I'm glad you have the recipe again!
Deletemy mom calls it chocolate gooey
DeleteI never thought to make this with chocolate. I have always made peach or strawberry delight. I just made one about three weeks ago. OMG!!!
ReplyDeleteAndreaetta
That's funny! I've seen it with peaches or strawberries but I've seen it with cherries and blueberries. I guess you could slap anything in the middle and it would taste great!
DeleteWe call this "Louisiana Yummy". My dad's family is from Georgia and South Carolina. I lost my recipe when I got divorced and moved. Thank you for posting it. It was always a favorite anywhere I took it!!
DeleteWe called it The Next Best Thing to Robert Redford. We made another one very similar but w vanilla pudding and cherry pie filling and called it Better Than Sex because of the cherries, I presume.
DeleteWould you use a whole can of pie filling?
DeleteOne of my favorites! WHen I pregnant, I fixed this and ate the entire thing myself... shhh. Did I just post that? :-)
ReplyDeleteDon't worry my little cousin made this dish for me when I was pregnant and I ate the whole dish too!! :)
DeleteLOL! I know this recipe by the name of Sex in a Pan - 'cos it is so goooood! My mother - upon hearing her young granddaughter ask, "Can I have some sex in a pan, please?" decided right then and there that it had to be renamed. She renamed it "Heaven in a Pan"! Love this stuff!
ReplyDeleteLove this recipe. I've been making it for about 15yrs (it was passed down to me by hubby's g-ma)
ReplyDeleteFamily recipes are the best!
DeleteMy family's been making this for 20 years. We call it Million Dollar Dessert! :)
ReplyDeleteI have this recipe too....and we love it, we know it by the name of "BETTER THAN SEX " LOL....but
ReplyDeleteyou can't take it to church and tell people what it is :) so we named it just "CHOCOLATE TORTE"
and we have called it that ever since...my sister makes it using blueberry pie filling and it is
good also, but to me nothing beats the chocolate......just sayin............
My family always called it "Better than Sex Pie" too. However, my mom would call it "Better than Paul Newman Pie" & I would call it "Better than Some Sex Pie." I've had it made w/ Pistachio pudding & it was great too.
DeleteThat sounds so good!!!!
DeleteMy mom is allergic to chocolate... do you think I could make this with white chocolate pudding and it would be just as yummy?
ReplyDeleteSorry for not responding sooner! I missed your comment! You can use ANY instant pudding with this. I've made it with lemon and pistachio and both are amazing!
DeletePistachio is the best but banana is delicious and you can add a layer of sliced bananas and strawberries.
DeleteDelicious with butterscotch or pistachio pudding. Homemade butterscotch is good too. Any pudding flavor works.
DeleteAnd lemon pie filling is my favorite.
DeleteYes I live in Arkansas and we call this "4 Layer Delight" somebody always brings this to a church funtion.or a variation of it ..like using another flavor pudding.
ReplyDeleteIn all honesty, this recipe name should be changed. It 'should' read - "Chocolate Delight for One".
ReplyDeletethe reason you had so much trouble finding it online is beacuse there are soooo many names for it.....we've always called it 4-Layer Delight
ReplyDeleteOhhh! I hadn't thought of this in a while! So good! We always called it 4 Layer Delight, too. If it's not quite decadent enough (eye-roll!) you can always try pouring a can of cherry pie filling over the cream cheese layer - before the chocolate layer. Mmmm!!! Well, I guess you could pour it over the chocolate layer - before the Cool Whip layer - whatever makes your tummy happiest! :) Thanks for reminding me of this!
ReplyDeleteDoes the fact that I am licking my computer screen mean anything bad?
ReplyDeleteNope. Seems perfectly normal to me!! LOL!!
DeleteI've made this many times and it is always appreciated. Funny, the recipe I received 20 years ago was called "Robert Redford Pie". Dreamy :)
ReplyDeleteWish I had a dollar for every pan of this I've made! It's always delicious, and everyone loves it! We call it Chocolate Lush, and I've also used butterscotch and pistachio pudding as well. However, I've never thought of putting fruit in it! Going to have to try that too. Thanks so much for sharing this - now I need to make it again!
ReplyDeleteDeb
I grew-up eating this. I am making two of them right now: chocolate and lemon!
ReplyDeleteI'm so happy to find this recipe! Came across it on Pinterest, which lead me to your sight. Love your recipes. And, you are the first person outside of me and my sister I've heard (seen) say 40'leven! Big stories called for 40'leven million! Thanks for all the great stuff you post, specially this cool, creamy chocolate stuff that I love!
ReplyDeleteSending you 40'leven million thanks!!!
DeleteWhat do you suggest for those with a nut allergy? I am allergic to tree nuts ie: pecans.
ReplyDeletewe make it with an oreo layer... crush oreo's and add the butter... and it makes an awesome crust.. and then crust oreo on the top to make it pretty!!! I actually like it better than with the nuts! :)
DeleteThank you so much for this suggestion....almost 10 years later. Making this for a friend with nut allergy and didn't know what to do!
DeleteThis recipe was passed to me by my husband's Tennessee Mamaw. Their family calls it Holy Smoke. When my husband was little he couldn't remember that and called it Old Hickory (not sure why). Now my 7 year old doesn't know what to call it but he loves it too!!!
ReplyDeletewhy does everything that looks soooo good always have cream cheese or yogurt in them? - can't eat either so I feel like I'm missing out on a lot of yummy stuff.
ReplyDeleteCurious - seems that 1c graham cracker crumbs would be much better than 1 c. flour for the bottom layer.
ReplyDeleteI'm gona try it.
leave them out. It wont' be as good, but that's really all you could do.
ReplyDeleteFollowup - I tried using graham cracker crumbs rather than flour. I think it's much better.
ReplyDeleteI've been making this recipe for the past 35 years using pistachio pudding mix and walnuts instead of pecans. we call them pistachio Squares -they are so delicious--I never thought to try chocolate! can't wait.
ReplyDeleteDoes anyone know if this can be made a day ahead? Or will it be soggy or look yucky by the next day? Maybe best just to make crust day before and put everything else together day of?
ReplyDeleteabsolutely, just have to keep it in the fridge.
DeleteIt won't be soggy and in fact I think it gets better. I always make mine the day ahead.
DeleteI make it a day ahead all the time and is never soggy. I also make it without the pecans due to the rise in nut allergies these days and it taste great without the nuts.
ReplyDeleteI've been making this recipe for over 35 years. Always a hit at family gatherings, especially with the KIDS, the only difference is, I use walnuts instead of pecans.
ReplyDeleteIts a must for us chocolate lovers and pretty easy to make. TIP: heat the cream cheese just for like 30 seconds or so and it will spread over the nut crust a lot easier.
I make this using a pretzel base instead of a pecan one. I am allergic to nuts so I adjusted some things. With the pretzels I crush a med size bag of pretzels (I like mini ones, place in a zip lock bag, push all air out. Then placed that one in another zip lock bag. Find a HEAVY can of whatever you have and beat the heck out of that bag. leave some large pieces and make sure you pour all salt and small piece in the mixture)crushed, 1/2 cup if melted butter and 1/4 sugar mixed up and then patted down. Bake at 350 for 7-10 mins. Remove and let cool. Make all other layers like the above says. Yhe salt makes the sweetness of everything else so much more tasty. Also it stays crispy on the bottom even after 5 days in the fridge. Instead od the nuts on top I use shaved chocolate. I call my version "crack puddin" because you have some and it makes you want more and more. LOL.
ReplyDeleteWe've always made this with pecan sandies UNTIL my husband developed diverticular disease now I use just the plain "sandies" (shortbread cookies) right next to pecan ones they're called original sandies
DeleteI hsve been making this for almost 40 yrs. and it is always a favorite. We call it Mississippi Mud Pie. An old friend who has since past away gave me this recipe with the name. I am always asked to make this by family and friends. Great recipe!
ReplyDeleteIt sounds great but what about people who have dairy issues.. can the cream cheese be changed with something else? I use almond milk so that's no problem. Thanks!
ReplyDeleteI made 2 of these this past weekend--one chocolate and one butterscotch. Sometimes I use both chocolate and butterscotch in the one pan divided by a layer of whipped topping. I always heard it called "Sex in A Pan" but at church we just call it "Heavenly Dessert".
ReplyDeleteI made this yesterday--I used graham cracker crumbs with 3 tablespoons of flour and it was Awesome!!! I will definitely make it again.
ReplyDeleteI just found your website looking for this recipe and will share it with my two girls. I have been cooking for years (self taught) and learned so much from reading your tips. I left out the pinch of salt but never again. Thank you for sharing.
ReplyDeleteI have FINALLY found the right recipe for the crust! There is no doubt that the pinch of salt is the key to the crust, I even added a little sugar to make it more like a cookie. Lemon pudding is my families' favorite! Next time I am going to add a little almond flavoring to the crust. I wonder how that will be?
ReplyDeleteThank you so much for this recipe. This was my dear sister's special "Chocolate Surprise" dessert from years ago. She passed away and just reading the recipe makes me so happy, thinking of her. You've made my day. I can't wait to make it and bring it to the next holiday gathering. I appreciate that you do include these simple recipes.
ReplyDeleteI have made this for many years, it started out as chocolate, then my family asked me to change it up a bit. So instead of using pecans, I use walnuts and instead of chocolate pudding I use Pistachio, it's always requested every Thanksgiving and Christmas. Give it a try I'm sure you'll enjoy it also.
ReplyDeleteI always have trouble with the crust. I don't think it's done so I cook it longer & it ends up being a bit overdone. Any tips on what it should look/feel like when it's baked? Thank you!
ReplyDeleteIt's funny that you say that because I never think it looks done either. It should look like a shortbread cookie. It shouldn't brown. If you're worried that it's not done in 25 minutes, cook for 30 but I wouldn't cook it longer than that.
DeleteI always had trouble with spreading the cream cheese layer on the crust, the crust wanted to pull up. If I gently spread the cream cheese on the crust while still warm it is much easier. I use one box of French vanilla and one box of chocolate pudding. It makes a more rich chocolate layer. I also started grating a Hershey bar on top for garnish and am surprised at how much flavor it adds.
DeleteI have to ALWAYS make this dish for my family at Thanksgiving and Christmas! It's NOT the holidays without it! :)
ReplyDeleteYum! Been eating this pie all my life. Guess it's not our "family's recipe" huh? haha. Only difference is we use a store bought graham cracker crust instead of baking one.
ReplyDeleteThis is also good with lemon pudding.
ReplyDeleteI am making this for Thanksgiving and wondering if I can make tonight (the night before) and refrigerate? Or does it need to be made Thanksgiving morning? We are traveling about an hour tomorrow and I don't want it to be soggy when we get there!
ReplyDeleteAbsolutely! Just store in the refrigerator overnight and try to keep cool while you're traveling. i usually make mine the day before too and it's never gotten soggy on me :)
DeleteThank you! My grandmother used to make this and I didn't have her recipe so I am glad to have found yours. Happy Thanksgiving!
ReplyDeleteI enjoyed reading all the different names people call this. Had to chime in. My family calls it 'Better than Robert Redford's Face!' Funny when the little ones ask 'Who is Robert Redford?' LOL
ReplyDeleteMy family call it Dolly Parton because it’s a stacked dessert LOL
Deletelol we have always called this one mississippi mud pie... yummmmmmm!
ReplyDeleteMy sister makes this every year at Thanksgiving. She showed up one year without it & after the fuss everyone put up, she never came without it again. Funny that we're a family of cooks but something so simple can be so amazing & be a favorite. I'd love to try it with pistachio pudding, YUM! I'm not a big fan of chocolate but love this. Oh, our family calls it "Holy Smoke", not sure why. I think that's what the person who have the recipe to my sister called it.
ReplyDeleteMy Aunt Sharon, from Western NY, has been making this exact recipe for the past 35 years. We always called it Chocolate Slush.
ReplyDeleteThank you, now I am going to make it myself too, it looks delicious, someone posted the picture on facebook,and I like your recipe is simple for me to do..I was buying chocolate cream pies at Marie Calenders s but just my luck in Jan 2014 I found a small screw in the pie and hurt my theeth...so I decided to learn to make some desserts like these at home..I hope my blender wont lose a screw too...haha..thanks again..!!
ReplyDeleteIn my family, this is always made with butterscotch pudding. It is also a real favorite. In fact, we just had it for Easter dinner. Please try the butterscotch version. It is so good. We,too,are a family of cooks but good is good!
ReplyDeleteI have to share (and I should be ashamed, should but I am not), this is one of my favorite desserts and I honestly believe I could sit down and eat the whole thing. Truly, the whole thing. It is such a light dessert and it is very good. Never had this recipe until I moved to the South from California. Best move of my life. lol
ReplyDeleteThis looks delicious, I will try it out. Thanks for the recipe.
ReplyDeleteI feel so guilty coming late to your party, LOL! I found you today on Pinterest. It's like we grew up together!! My family loves this recipe. It was my Granny's. Now I am in charge of bringing it for Christmas. It makes my daddy so happy. He loves it made with lemon pudding, AKA "Lemon Lovers Delight". Hubby likes it best with chocolate. What I started doing is halving the recipe and making part for dad and part for hubby. Everyone is happy. Thanks for sharing!
ReplyDeleteHello,
ReplyDeleteI am contacting you on behalf of ABC News. We are interested in the photo seen at this link:
http://www.southyourmouth.com/2012/02/chocolate-delight.html
We'd like to share the photo with our viewers.
We would like to request permission (for free) to show this picture on GMA and across our ABC News shows and platforms seen worldwide in all media, in perpetuity.
Please let us know if you shot the photo and/or are authorized to distribute the image and if we may have permission to air this in our programming. Additionally, please confirm that the photo was recorded as it actually happened, and was not staged or altered. Also, please let us know what screen credit requirements, if any, should accompany the image.
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Good Morning America
We call it Mississippi Mud
ReplyDeleteI used to make this years ago, but lost the recipe. I had one recipe that was this one and one using Skor candy bars on top. Skor bars are like Heath bars.
ReplyDeleteThis is a duplicate recipe that my family has been making for over 40 years...the recipe was known as or called Mississippi mud pie
ReplyDeleteI have never put powdered sugar in it. seems like it would be too sweet. I like the tartness the cream cheese brings with the sweet cool whip and sweet chocolate pudding.
ReplyDeleteand I also put 2 things of cream cheese
DeleteMy Oklahoma family called this Idiot's delight. I love this dessert.
ReplyDeleteThanks for posting! This is one of my favorite desserts too and my family used to make it all the time. When I made it in the past, I would mix the 2nd half of the Cool Whip with the chocolate pudding and then put pecans on top of that. It's really good that way too.
ReplyDeleteI got this recipe from a neighbor more than 30 yrs. ago. She called it "Holy Smoke Cake". I still have the recipe too and it is delish.
ReplyDeleteThis recipe brings back so many memories... over 20 years ago, when I was 16, I made this from a recipe in a magazine that called it "Chocolate Delight". I took it to church, and as a shy teenager who grew up in a very conservative home, I was utterly shocked when one of the older ladies at church told me the real name of it was "Better Than Sex"... LOL
ReplyDeleteMy mama made this at Christmas. After a couple of years she started making 3 of them. So my brother and sister and myself had our own for our spouse and kids. No fighting over the dish and who got more. LOL
ReplyDeleteWe call this 4 layer delight. And it’s amazing with pistachio pudding or butterscotch or white chocolate. You can pretty much put anything in there!! ❤️❤️❤️
ReplyDeleteHa, another name from western Kentucky around the Paducah area. We always used to call this four stack pudding. My mom confirmed this is the way she used to make the crust too.
ReplyDeleteYou can use lemon pudding or butterscotch as well. Lemon good in the hot weather. Been making this for 35 years. It is always a hit. I double the cream cheese filling though.
ReplyDeleteA family has made this for years and they call it Creme Delight
ReplyDeleteIn our family Mississippi mud cake is totally different. It requires cooking and has coconut in it. I got this recipe as Better than sex also but some are offended by that so we call it chocolate delight
ReplyDeleteThe directions on the pudding box say 2 CUPS of milk. Should I still use 3?
ReplyDeleteYes
DeleteI love this recipe I have used it for over ten years. I call it my Passover cake. In the flour mixture I add mini chocolate chips, a little vanilla. After Passover if I used the recipe I just buy chocolate chip cookie dough and rolled it in the bottom of the pan. Also I top the cool whip layer with mini chocolate chips. I always make one with nuts and one without.
ReplyDeleteI've been making it since the late 60s and 70s. A very old recipe. It goes to any gathering or just a small at home meal. No complaints yet.
ReplyDeleteOh my!! Sweet memories...I'm French and I live in France but I spent 6 years in South Carolina in the late eighties early nineties... And that's where I discovered it - it went by the name of "4 layer cake". I'm turning 40 next month, and ever since my family and I came back from Greenville, SC, my Mom makes this cake for my birthday! And this year will be no exception ;)
ReplyDeleteI haven't had this in years and can't wait to make it for our BBQ tomorrow! I'm doing one layer of chocolate and one of pistachio the way my mother-in-law made it in Houston, TX. Yum!!
ReplyDeleteWe always make a layer if chocolate and vanilla. It was originally given to me with the name "basking Robin pie". I guess because it tasted a bit like icecream. ?? Later years I heard it called 5 layer delight
ReplyDeleteMade it today for my friends at work they loved it ! One of my favorites , it never fails .
ReplyDeleteI've made this for year's, everyone always wants recipe. I'm always amazed how many have never had it. I have a few friends and family members that need their own bowl, so I discovered a way to make everyone happy. I get my small plastic bowls with lids made by Ziploc out and of course you can't put those in the oven, so I put a keebler sandies (pecan shortbread cookie) in the bottom and then layer as normal put the lid on and everyone is happy. I'm sure everyone knows someone with special dietary needs this will also let you control fat, sugar, ext and portion control. Wal-Mart also sells in the paper plate section a bag of snack cups with lids (20).. I've used these in a lunch bag just eat and ♻. A great size for a midnight snack not the cereal bowl. 😊
ReplyDeleteI have made this for years! I use lemon pudding, instead of chocolate. It is really a cool dessert in the summertime. I have made butterscotch, too. But, lemon is my favorite. The first one that I ate was a chocolate and it was absolutely delicious!!
ReplyDeleteThank you thank you!
ReplyDeleteWe've moved and I've misplaced my jello dessert book. My family would disown me if I didn't make this for Thanksgiving!
Thank you thank you! We've moved and I've misplaced my jello dessert book. My family would disown me if I didn't make this for Thanksgiving!
ReplyDeleteHas anyone ever used the cook and serve pudding ? I've always used instant just like it calls for, but like the chocolate flavor of cook and serve or pie pudding better . Just curious!
ReplyDeleteThis is a dessert my family has used since I was little. We call it Mary's dessert after my great aunt but just found out it was actually my great aunt Jill that gave it to us. I have never seen it anywhere else before.
ReplyDeleteCan you make this the night before?
ReplyDeleteYes!
DeleteOh my gosh you made my day! We were just talking about this today. My grandmother made this every major holiday. We grew up calling it "chocolate stuff". This is EXACTLY how she made it. I cannot wait to make this for Christmas and share the recipe with my own now grown daughter! Thanks again!!
ReplyDeleteI love this dessert! One of my favorites! The only thing different is I mix chocolate and vanilla pudding for the chocolate layer. So so yummy!!!
ReplyDeleteThank you SO much for posting this...brought back beautiful memories of my Great Aunt Callie...she would kick us out of the kitchen when she was making this; so we wouldn't "know her secret dessert"!! We lost her many years ago at the grand old age of 94 and she wouldn't ever squeal and tell us; but made it whenever we asked!! Bless you for this fond memory / recipe...I can't wait to make it for my sister and see if she'll remember, too!!
ReplyDeleteMy former mother in law used to call this Chocolate Belly Buster! She also made a lemon version with lemon pudding. So delicious!! Thanks for sharing!!!
ReplyDeleteI am so glad to hear someone else call this desert "Chocolate Delight"! (It is definitely not a Mississippi Mud cake) I was first introduced to this desert in the mid 70's and it has been one of our favorites. One of my daughters used to request it for her birthday cake. It is so delicious. I even made a lower calorie version, but the local chocolate pudding I used is no longer made, so we just put up with the calories. YUM!
ReplyDeleteI am so glad you posted this recipe. I've been looking for the "correct" one for a week when I finally stumbled on yours. I'd lost my recipe and every one I found online was just slightly different as most had a graham cracker crust and none had pecans. I could remember the ingredients but not amounts so I just started typing them all in google and your recipe popped up and I knew then my search was over. To me the pecan crust is what really sets this dessert apart from the rest of those chocolate layer deserts. Thank you, my craving will finally be satisfied!!!
ReplyDeleteI just tried this, as I LOVE this dessert... but had quite a problem with it not setting up. It was just a goopy mess! I was so disappointed. It stayed in the fridge for hours and still wouldn't set. I've no idea what happened. I did the recipe exact.
ReplyDeleteYou couldn’t have followed it exact. I’ve done this a dozen plus times and it’s fail proof of you do it right.
DeleteDo you use whole milk and unsalted butter ?
ReplyDeleteI’ve made this so many times. It’s my husbands favorite. I’ve now modified just a smidge and instead of the pecan crust, put it in a chocolate cookie pie crust. This year I also did a coconut pudding one in a graham crust. So amazing! Thank you!
ReplyDeleteMy aunt in Hawaii use’s macadamia nuts instead of pecans. So delicious!
ReplyDeleteglory be... i had lost this and now its found. i had always made it just the way you do.. thanks so much for publishing it ...
ReplyDeleteI make this in two 8” sqare pans using te flavors of pudding. We call it Lucky if there is Any Left. I have also heard it called chocolate lasagna or dessert lasagna.
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