Delightful Dessert Alert
Friday, June 28, 2019 at 02:44PM

A few posts ago, I promised to share a recipe with you.

I thought I'd make good on that vow in case you were casting about for something new to make for your Fourth of July celebrations.

No; it isn't a red/white/blue dessert. There is no red jello and no strawberries or blueberries. I regret to say, there is no watermelon in this dish.

You'll have to get your watermelon fix somewhere else. As I will be doing -- straight out of the watermelon.

This is a chocolate dessert, the formal name of which is Chocolate Delight.

Joyce, my good friend at church, shared this recipe with me. She reports that she is not allowed entrance to any family gathering unless she brings a big old dish of Chocolate Delight.

Her sons especially demand it. And while that may or may not be the acid test, it was good enough for me.

So I made it for Memorial Day and all I can say is, yes. We'll put this one in the rotation.

For years, on account of Andrew's love for it, I frequently made Pretzel Salad (a deceptive name) for the big family parties where a jello-type offering was appropriate.

With its crust of crushed pretzels and butter turning crunchy-golden and nut-like in taste, and its layers of Cool Whip mixed with cream cheese and sugar, and strawberry jello crammed with frozen strawberries, it's a winner and there are never any leftovers. 

Or if there ever were, I'd send them home with Andrew. He will testify that it's a dessert he cannot resist.

Chocolate Delight is every bit as good, in a different way. Whereas Pretzel Salad is cool and tart and sweet, this is all decadent chocolate creaminess with the sweet.

And the crust is killer. It's central to this dish so do it exactly as I tell you.

Here's the recipe:



For Crust:

1 and 1/2 sticks butter, melted

1 and 1/2 cups plain flour

3/4 cup chopped nuts*

Mix blended ingredients and pat smooth in 9x13 baking pan (preferably glass), then bake in 350-degree oven for about 30 minutes or until crust begins to turn golden brown.

* Look. Trust me. Use either sliced almonds or finely-chopped pecans, and do not measure. Just throw in a generous handful. You'll see what I mean. The result is like a giant shortbread cookie. Try not to eat it before it has its fill of filling.

For Filling:

8 oz. full-fat cream cheese

1 cup confectioners 10X sugar

1 8-oz. tub Cool Whip Extra Creamy

Mix cream cheese and sugar well, then add the Cool Whip and mix it all together.

Spread this mixture over the cooled crust.

For Topping:

2 small (3-oz.) packages instant chocolate pudding*

3 cups milk (not 4 cups as would be called for if prepared by box instructions)

1 8-oz. tub Cool Whip Extra Creamy

Mix dry pudding mix with the milk and blend as if for pudding.

Pour the pudding over the cream cheese/Cool Whip layer.

Top the whole thing with the second tub of Cool Whip Extra Creamy.

Refrigerate for at least three hours before serving.

* I used Godiva Chocolate Caramel instant pudding and I highly recommend this.


If you want, for the patriotic holiday you could top all of this with red/white/blue sprinkles. 

Or plant tiny American toothpick flags across the snowy Cool Whip landscape.

But I stayed true to the vision and garnished the top of mine with about half a bag of Toll House Semi-Sweet Mini Morsels.

I didn't know that these tiny pieces of chocolate were so adorable, or so delicious.

As I've said before, I'm not necessarily one to reach for the chocolate desserts first (with the possible exception of homemade chocolate cake with chocolate icing).

But this one is so silky-smooth, so light, so cold, so creamy, and the tiny morsels on top just enough of a chocolate experience, to make this dessert unique and very special.

If you make it for your people, let me know and tell me what you (and they) think of it.

I don't plan to make Chocolate Delight again for a while, because it's one of those desserts that I cannot resist. It's not time for a treat of this magnitude again, quite yet. 

We must pace ourselves.

Perhaps I'll trot this one out again for Labor Day, when we'll mark the almost-end of summer and celebrate our Stephanie's birthday.

Meanwhile, whatever your menu and however laid-back or elaborate the plans for your family's Independence Day observance and celebration, as always, may the Fourth be with you.

And that is all for now.


Happy Friday :: Happy Weekend

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