Erin Napier shares chocolate delight, one of her favorite recipes from her grandmother, Ouida.
That’s the case for Erin Napier.
What Is Chocolate Delight?

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Chocolate delight can be prepared, wrapped, and refrigerated up to two days ahead if needed.
For the freshest presentation, top with whipped topping and chocolate syrup on the day of serving.
The layers may begin to break down over time, but it will still be delicious.

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it’s possible for you to also freeze leftovers for up to 2 months.
Thaw overnight in the refrigerator before serving.
Note that the texture may change slightly after thawing.

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cream cheese, softened
1cupunsifted powdered sugar
1(16-oz.)
chocolate instant pudding mix
1(3.4-oz.)
Coat a 13- x 9-inch baking dish with cooking spray.

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Make crust:
Stir together flour, pecans, and butter in a bowl.
Press mixture into prepared baking dish in a thin layer, patting mixture evenly into all corners.
Bake until set, about 20 minutes.

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Remove from oven; cool about 30 minutes.
Gradually add powdered sugar, beating until well blended, 45 seconds to 1 minute.
Fold in 1 cup of the thawed whipped topping.

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Spread mixture evenly over cooled crust.
Let stand until slightly set, about 10 minutes.
Pour mixture over cream cheese layer; spread with remaining whipped topping.

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Add chocolate drizzle:
Drizzle with chocolate syrup if desired.
Chill dessert:
Cover, and chill at least 2 hours or up to 8 hours.
While chocolate delight can be frozen, the texture of the layers might change slightly after thawing.

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For a gluten-free version, swap the self-rising flour with a gluten-free flour blend.
If not self-rising, add a pinch of salt and 2 teaspoons baking powder.

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless

Credit:Morgan Hunt Glaze; Food Stylist: Jennifer Wendorf; Prop Stylist: Julia Bayless