This classic Chocolate Pudding Dessert has been around for decades—and for good reason! It’s an old-fashioned favorite we’ve always called simply “Pudding Dessert,” and it never disappoints. With layers of buttery shortbread-style crust, creamy chocolate pudding, a smooth cream cheese layer, and fluffy Cool Whip on top, it’s the perfect no-fuss dessert for family dinners, potlucks, holidays, or any gathering. Easy to make and always a crowd-pleaser, this layered pudding dessert is a must-try!
This recipe can be served year round! It is served chilled, but is a favorite any time of the year!
Looking for another crowd favorite dessert? Try my Party On The Floor Chocolate Cake!
Ingredients
- flour
- pecans
- butter
- cool whip
- powdered sugar
- cream cheese
- instant chocolate pudding
- cold milk
See exact quantities in recipe card below.
Instructions
See this recipe in action in the video below!
Start by making that beautiful golden crust—it’s delicate but so worth it! In a 9x13 pan, mix together the melted butter, flour, and chopped pecans. Gently press the mixture evenly across the bottom of the pan. Don’t worry—it might seem like it won’t cover the whole surface, but trust the process, it will! Bake the crust at 350°F for about 15–18 minutes, until the edges turn golden and you see small cracks forming.
Next is the creamy, dreamy cream cheese layer. Beat the cream cheese mixture until smooth, then gently spread it over the cooled crust. Tip: focus on spreading across the surface instead of pressing down to keep the crust intact.
Now, beat together the pudding layer and pour it right over the cream cheese. That’s it for assembly! Chill the dessert in the refrigerator for 3 to 6 hours to let the layers set.
Once it’s chilled and set, spread on the remaining Cool Whip. You can garnish with chocolate shavings, mini chocolate chips, or keep it simple and serve as-is. Either way, it’s always a hit!
Tips
- While the oven preheats just pop the pan in with the butter and let melt. Then mix the crust together in the pan...save a dish to clean!
- Chop those pecans SUPER fine! You want a crunch but not an entire half of a pecan.
- When spreading the cream cheese layer focus on spreading across the surface instead of pressing down to keep the crust intact.
- Don't put the final layer of Cool Whip on top until the layers set in fridge.
Equipment
A well stocked kitchen makes baking so much more enjoyable! Using good quality bakeware is so important to getting the results you want. Here is a LINK to some of my favorite kitchen tools!
Pudding Dessert
Ingredients
- 1 cup flour
- ½ cup pecans chopped fine
- ½ cup butter
- 12 oz Cool Whip
- 1½ cup powder sugar
- 8 oz cream cheese
- 6 oz chocolate instant pudding mix 2- 3 oz boxes
- 3 cups cold milk
Instructions
- Preheat oven to 350℉. Mix first 3 ingredients into 9x13 pan.1 cup flour, ½ cup pecans, ½ cup butter
- Press mixture into an even layer. It will seem like it will not all fit. But it will, trust the process. Bake for 15 minutes. Until slightly golden on edges. Cool completely.
- With a mixer mix sugar, cream cheese and 1 cup of the Cool Whip until fluffy. Spread this over the cooled crust-Gently! Do not press down because you will break your crust. That crust is delicate. Whisk milk with pudding. Pour onto cream cheese layer. And spread evenly. Refrigerate several hours. Spread with rest of Cool Whip. Garnish with shaved chocolate if desired.
Jess Graf says
Made this for my family and to bring to a friend! It’s soooo delicious, 10/0 recommend. I’ll for sure be making again!
Misty Tannery says
Oh my! I’m so glad to hear you all enjoyed it so much! And happy you’re sharing it with the ones you love. ❤️
Airwreck says
It’s great!
Misty Tannery says
So glad you like it!