Chocolate Delight

This Chocolate Delight is a rich no-bake layered dessert that starts with an Oreo cookie crust and builds up creamy layers of whipped cream-enriched cream cheese and chocolate pudding, finished with a fluffy whipped cream topping and optional chocolate shavings. This no-bake chocolate delight is perfect for make-ahead gatherings or anytime you want a cool, indulgent treat.

For those unfamiliar with the term, a “delight” is a no-bake, layered dessert composed of a cookie crumb crust, a cream cheese layer, a pudding layer, and a whipped cream topping. After tasting the dessert, the appropriateness of the name becomes immediately apparent.

How To Layer Chocolate Delight

Instead of a traditional graham cracker crust, this recipe uses an Oreo cookie crust to enhance the chocolate flavor. A light cream cheese layer with a mild tang and smooth texture provides contrast to the dense, richly colored chocolate pudding layer.

The dessert is finished with an even layer of whipped cream and chocolate shavings. As a no-bake dessert, it has a creamy, well-balanced structure, is suitable for advance preparation, and consistently appeals to a wide audience.

• Prepare the pan: lightly coat an 8-inch square baking pan with nonstick cooking spray and line it with two sheets of parchment paper placed perpendicular to each other, allowing the paper to overhang all sides.
• Prepare the crust: in a food processor fitted with a blade attachment, process the cookies and salt until finely ground. Add the melted butter and pulse until the mixture is evenly moistened and forms loose crumbs that hold together when pressed. Transfer the mixture to the prepared pan, spread it evenly, and firmly press it into the bottom using a flat-bottomed measuring cup. Refrigerate the crust while preparing the cream cheese layer.
• Prepare the cream cheese layer: in the bowl of a stand mixer fitted with a whisk attachment, combine the softened cream cheese, powdered sugar, vanilla extract, and salt. With the mixer running on low speed, gradually add the cold heavy cream and mix until just combined. Increase the speed to medium and whip until thickened, then increase to high speed and continue whipping until smooth and stiff peaks form. Spread the mixture evenly over the chilled crust and return the pan to the refrigerator.
• Prepare the pudding layer: in a separate bowl, whisk together the milk and pudding mix until dissolved and slightly thickened. Spread the pudding evenly over the cream cheese layer and refrigerate.
• Prepare the whipped cream topping: in a clean mixer bowl, whip the cold heavy cream with powdered sugar and vanilla on medium-high speed until stiff peaks form. Spread evenly over the pudding layer.
• Refrigerate the dessert until fully set and well chilled, for at least 4 hours or preferably overnight. Before serving, garnish with chocolate shavings if desired. Use the parchment overhang to remove the dessert from the pan and cut into 16 portions. Store leftovers in an airtight container in the refrigerator for up to 4 days.