Chocolate Delight


  • 1 (16 oz) tub Cool Whip
  • 1 (8 oz) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 (5.9 oz) package instant chocolate pudding
  • 1 (5.9 oz) package instant vanilla pudding
  • 4 cups milk
  • 1 1/2 cups chocolate Teddy Grahams
  • 3/4 cup chopped walnuts
  • 1 stick butter

How to Make Chocolate Delight:

  1. Preheat oven to 350°F.
  2. Pulse 1 1/4 cups of Teddy Grahams and 1/2 cup of walnuts in a food processor. Combine in a bowl with 1 stick of melted butter to form a crust.
  3. Press the crust mixture into the bottom of a 9″×13″ casserole dish. Bake for 15 minutes until set. Allow to cool.
  4. In a medium bowl, combine powdered sugar, cream cheese, half of the Cool Whip, and vanilla extract. Mix until smooth.
  5. Spread the cream cheese mixture evenly over the cooled crust.
  6. In another bowl, combine both pudding packages and milk. Mix until thickened.
  7. Layer the pudding mixture over the cream cheese layer.
  8. Top with the remaining Cool Whip. Sprinkle crushed Teddy Grahams and chopped walnuts on top.
  9. Cover and refrigerate overnight or for at least 6 hours before serving.

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