Real Recipes From Real Home Cooks ®

chocolate delight

(1 rating)
Recipe by
Jo Anne Sugimoto
Kaneohe, HI

Old habits are hard to break. I've made this every year for the Holiday Spread. Then one year I decided that I would make somethin' different . . . boy, oh boy!!! I never heard the end of it! Until I ended up making it when everyone was eating Christmas dinner. It had to be fast chilled in the freezer. It did turn out wonderful, though, and everyone was as happy as a clam.

(1 rating)
yield 9 x 13 Pan

Ingredients For chocolate delight

  • CRUST:
  • 1/2 c
    macadamia nuts, chopped, toasted
  • 1 1/2 c
  • 3/4 c
    butter, room temperature
  • 4 box
    3.5 oz each chocolate instant pudding
  • 4 1/2 c
    very cold milk
  • 1 pkg
    8 oz. cream cheese
  • 1 c
    powdered sugar
  • 6 oz
    cool whip
  • cocoa powder for garnish

How To Make chocolate delight

  • 1
  • 2
    Lightly toast the macadamia nuts in a 400 degree oven for 6 to 8 minutes.
  • 3
    Blend four, butter and nuts, mix well. Press into the bottom of a 9 x 13 inch pan. Bake for 425 degrees for 8 to 10 minutes.
  • 4
    Remove from oven and let cool completely.
  • 5
  • 6
    In a large bowl, combine the chocolate instant pudding and the cold milk, blend with a mixer till smooth.
  • 7
    Pour onto the cooled crust and even it out. Refrigerate.
  • 8
  • 9
    In a medium mixing bowl, combine cream cheese, powdered sugar and cool whip, blend well. Frost the top.
  • 10
    Refrigerate until ready to serve. Sprinkle with cocoa powder.

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