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June 18, 2014

Chocolate Lush

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Chocolate Lush

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

Last week I posted a recipe for Strawberry Cheesecake Lush; a variation of the original Chocolate Lush – neither of which I’d made or heard of before.  I fell in love with the Strawberry Cheesecake version – and many of you did, too.  It’s an easy, simple {no bake!} dessert, perfect for summer potlucks.

I’ve had so many requests for the original version – which boasts a quick and easy nut crust – that I decided to make it and share it with you today.  It’s a tough job, but I’m willing to make the sacrifice. 😉

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

To make the nut crust, you’ll simply combine 1 cup of flour, 8 tablespoons of melted butter, and 1/2 cup of pecans.  Press the mixture into a 9×13 pan and bake for 15 minutes.  While it’s cooling, make your layers of chocolate and creamy yumminess!

I used my Hamilton Beach 6-Speed Stand Mixer for the cream cheese layer: quite honestly, you can’t go wrong with a mixture of cream cheese, powdered sugar, and Cool Whip.

I don’t know what it’s like in your house, but it seems like the minute I turn on my mixer is the precise moment Doodle “needs” something or wants to show me something.  I love that I can walk in the other room and leave it running while I check to see what’s up {usually some new karate move or a make-shift pinpall machine he’s fashioned out of cardboard and bottlecaps}.

Anyhoo, the Hamilton Beach stand mixer boasts a powerful 300-watt motor, and six speeds with a special fold setting.  It’s comparable to Kitchen-Aid, but for just a fraction of the price!  It includes all of the same features, including a stainless steel bowl, flat beater, whisk, and dough hook.  The mixing head spins as it rotates completely in the bowl, ensuring even consistency, and with non-slip feet, your mixer won’t be shaking around all over your counter top.

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

After spreading on the cream cheese layer, I whipped up the chocolate pudding layer: it’s just milk, pudding mix, and Cool Whip.  Super easy and light!  For this, I used my Hamilton Beach SoftScrape Hand Mixer – with this mixer, I’m able to mix quickly and without having to constantly stop to scrape the bowl {huge pet peeve}.

While I love, love, love stand mixers, a hand mixer is a super important small kitchen appliance to have.  I love using my hand mixer when I just need to mix something up quickly – less fuss, hassle, and clean up!  This mixer comes with soft scrape beaters – these specially coated stainless steel beaters won’t scratch your bowls or nonstick pots, and they mix your ingredients thoroughly to reduce manual scraping with a spatula.

The hand mixer also comes with a wire whisk, as well as regular beaters.  I have to admit, one of my favorite things about this mixer is that it comes with its own little storage container for the beaters and whisk.

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

Top your dessert with mini-chocolate chips {or more chopped pecans} and you’re good to go!

 I bribed Doodle with a square of this Chocolate Lush by serving as my plate holder, above.  When it comes to desserts, he often eats just a few bites {why can’t that be me??}, but in this case, he ate the whole darn serving!  So this was a definite winner of a dessert at my house.

Chocolate Lush
 
Print
Ingredients
  • 1 cup flour
  • 8 tablespoons butter, melted
  • ½ cup chopped pecans
  • 8 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 (16-ounce) container Cool Whip, divided
  • 2 packages (3.4 ounce each) instant chocolate pudding mix
  • 3 cups milk
  • 1 cup mini-chocolate chips (or chopped pecans), for topping
Method
  1. Melt butter in a medium microwave safe bowl. Stir in 1 cup flour and ½ cup chopped pecans. Press the mixture into a 9x13 pan and bake at 350 F for 15 minutes, or until lightly golden brown. Allow to cool completely
  2. Next, beat together 1 cup of powdered sugar, the cream cheese, and 1 cup of Cool Whip. Spread over your cooled crust.
  3. For the next layer, mix together the pudding mix, milk, and another 1 cup of Cool Whip. Spread over the cream cheese layer.
  4. Spread the remaining Cool Whip on top and sprinkle on mini-chocolate chips or nuts.
  5. Keep refrigerated until ready to serve.
3.5.3251

Chocolate, cream cheese, Cool Whip, and pecans are the perfect combination in this easy to make Chocolate Lush.

Hamilton Beach provided me with a stand mixer and a hand mixer to facilitate my review. All opinions are my own.

 

41 Comments

  1. Stephanie @ Back For Seconds
    Stephanie @ Back For Seconds on June 19, 2014 at 3:59 pm

    Woahhhh This looks amazing, Ashley! I would never be satisfied with just a few bites. Give me the pan, please! 🙂

    Reply
  2. Amy W.
    Amy W. on June 20, 2014 at 10:40 pm

    One of my favorites! Thanks for sharing!

    Reply
  3. Ashton
    Ashton on June 21, 2014 at 8:53 am

    Yep, I’m pretty sure I need this in my life stat! pinned 🙂

    Reply
  4. Jessica @ Sweet Menu
    Jessica @ Sweet Menu on June 23, 2014 at 1:50 am

    YUM! I have never heard of a chocolate lush before but after seeing those photos – I really really want one!

    Reply
    • Kay
      Kay on June 25, 2014 at 3:25 pm

      My moms makes this when we go home to visit. She calls it 4 Layer dessert9 Usually spreads small broke up pecans on top and yes it is lush to eat.

      Reply
  5. Melanie @ Carmel Moments
    Melanie @ Carmel Moments on June 23, 2014 at 8:14 am

    Looks a smooth and easy dessert. Can’t EVER go wrong with chocolate!

    Reply
  6. Andrea
    Andrea on June 23, 2014 at 1:50 pm

    This made me tear up a little. My mom made this for every family gathering because it was always demanded. It was the first dessert cut into, and the first one demolished. We call it Four Layer Dessert. She passed away almost 7 yrs ago and whenever I make it, I think back to all the memories I have of helping her as a kid. I think I’m going to make this this weekend for my family.

    Reply
  7. aux fourneaux
    aux fourneaux on June 25, 2014 at 10:03 am

    This looks amazing, i love this chocolate, cream cheese !!!
    Bye
    Manuella

    Reply
  8. Trish - Mom On Timeout
    Trish - Mom On Timeout on June 28, 2014 at 8:22 pm

    Cream cheese and chocolate? Sold! Pinned and shared on FB Ashley!

    Reply
  9. Jill Smith
    Jill Smith on June 29, 2014 at 9:20 pm

    Hello ! can you use a different crust ? I wear dentures and can not chew nuts or hard candy

    Reply
    • Sue
      Sue on June 29, 2014 at 9:54 pm

      I made it this weekend with a store bought graham cracker crust and everyone loved it.

      Reply
  10. Andrea
    Andrea on June 30, 2014 at 1:10 am

    In our part of town, we call it Better Than Sex Dessert 😉
    My mom makes it all the time, it never lasts long!

    Reply
  11. Austin
    Austin on June 30, 2014 at 4:59 am

    I have been making this for 30 years,we call it chocolate delight

    Reply
  12. Kathy L
    Kathy L on June 30, 2014 at 6:49 am

    I’ve been making this recipe for over 30 years also! I got the recipe from my sister-in-law who had been making it for many years before that. It was always my oldest son’s birthday cake since his birthday is in July. He will still ask for it today even though he is over 30…lol. We called it “Icebox Cake”

    Reply
  13. Jan
    Jan on July 2, 2014 at 7:01 am

    I learned about a version of this dessert from my mother-in-law more than 30 years ago, and we call it “Cherry Delight”. It is made with a graham cracker crust, the cream cheese/powdered sugar/Cool Whip layer, and topped with a can (or two, if you wish

    Reply
  14. Jan
    Jan on July 2, 2014 at 7:06 am

    of cherry pie filling. We’ve also made it with other pie fillings or omitted them and used pudding and topped it with Cool Whip. We just change the name according to the ingredients: “________Delight”!

    Reply
  15. michelle jones
    michelle jones on July 14, 2014 at 11:26 am

    this was awesome. just the right amount of sweet, could have a little more coolwhip on hand to have enough for topping.

    Reply
  16. Bill @thewoksoflife
    Bill @thewoksoflife on July 16, 2014 at 2:36 am

    Looks delicious!

    Reply
  17. Shannon Choate
    Shannon Choate on October 18, 2014 at 3:00 am

    My grandmother use to make this same dessert and called it Four Layer Delight hers was made with the pudding, cool whip ect. I am glad I found this a few I have found did not have the same crust and yours and that is the find of crust she had.. Thanks for posting

    Reply
  18. Kari
    Kari on November 21, 2014 at 9:59 pm

    I followed your recipe exactly and the pudding layer wont congeal… is 3 cups of milk too much? or am i supposed to make the pudding separately before blending in the cool whip?

    Reply
    • Ashley
      Ashley on November 22, 2014 at 4:46 pm

      Kari – just prepare as instructed. The pudding will firm slightly as it’s refrigerated.

      Reply
  19. Laura @ Over The Apple Tree
    Laura @ Over The Apple Tree on March 19, 2015 at 10:40 am

    Believe it or not, my high school cafeteria used to make this! Ahh, those were happy days!

    Reply
  20. Sue
    Sue on July 11, 2015 at 11:46 pm

    Am I missing something with the Cool Whip measurements? 1 cup = 8 oz, so 1 cup in the cream cheese layer and 1 cup with the pudding is the full 16 oz container, leaving nothing for the 3rd layer that goes on top of the pudding?

    Reply
    • Wendy
      Wendy on August 6, 2015 at 4:41 pm

      1 cup = 8 fluid ounces. Cool Whip is not a liquid. Measure it out and you will have enough for the recipe.

      Reply
  21. Wendy
    Wendy on October 18, 2015 at 4:47 pm

    i made this this afternoon and it’s been in the fridge for over three hours!! Chocolate layer still like soup! Followed the directions using 2 pkgs pudding and three cups milk… Ready to pour it down the drain and start over tomorrow! Do you fold in the cool whip AFTER THE PUDDING STARTS TO THICKEN AS YOU BEAT IT???

    Reply
    • Mary Anne
      Mary Anne on March 26, 2017 at 1:11 pm

      Wendy, when I make the instant pudding I use a wire whisk or a wooden spoon and STIR the milk in not beat rather briskly for 2 minutes then I fold in the cool whip. 🙂

      Reply
  22. Amanda
    Amanda on November 9, 2015 at 12:16 pm

    My family makes a pumpkin version of this at holidaytime. Instead of using chocolate pudding, we use two packs of vanilla, and beat in a can of pumpkin and some spices. sometimes we will skip the cool whip on the top and use real whipped cream, too. It is amazing

    Reply
  23. vicky
    vicky on December 26, 2015 at 12:32 pm

    There is not enough cool whip left to spread on top. What a pain, going back to the store and have to wait for it to thaw!!!!!

    Reply
    • Mary Anne
      Mary Anne on March 26, 2017 at 1:04 pm

      There is enough cool whip, don’t measure the cool whip as you would a liquid measuring cup being 8 ounces and you have a 16 oz tub of cool whip so your thinking you have only 2 cups and you end up using half the container! You don’t measure it the same way. I think I read on the 8 oz tub of cool whip you actually get 3 cups out of that container. So just measure the cool whip by the cup,literately filling your measuring cup with cool whip not by the equivalent to the ounces in the container and you will have enough and no need to go back to the store. I believe this is why people are saying theirs is turning out runny and won’t set!!

      Reply
  24. Patricia
    Patricia on June 5, 2016 at 10:31 pm

    When I make this I cream together the cream cheese and powdered sugar and then fold in the cool whip ( it makes a difference ) . I do not put cool whip on the pudding layer. So I use half of the cool whip in the cream cheese mixture and half on top. Works every time and my family loves it too. Yum…

    Reply
  25. B
    B on July 28, 2016 at 8:47 pm

    I love all the different names for this dessert. We have called the chocolate version “Sex in the Pan” for several years. We also like a pistachio version (with a little almond extract for a little boost) and have called it “Slop” (because my Mother jokingly told us we were having slop for dessert one night for dinner) for more that 35 years.

    Reply
  26. Chris kozen
    Chris kozen on February 27, 2017 at 5:13 pm

    Made this recipe and it was delicious, would make again.

    Reply
    • Ashley
      Ashley on February 27, 2017 at 6:19 pm

      I’m so glad you enjoyed it, Chris!

      Reply
  27. Lindsay
    Lindsay on May 31, 2017 at 4:19 pm

    Your picture is lovely. I added a 1/3 of a jar of crunchy peanut butter to the cream cheese layer. OMGoodness, yes! As soon as I mixed up the pudding layer, I knew it wouldn’t set. Too runny, even after I folded in the Cool Whip. Maybe b/c it’s summer in FL? LOL. Before assembling, I took 2/3 of the pudding mixture from the recipe, stirred in another cup of cool whip, and popped the finished dessert in the freezer to set. I’m sure the layers are light enough to eat frozen, or slightly thawed.

    Now, I want to just double the cream cheese layer, beating in a cup of peanut butter, and dump that into a store bought Oreo crust for a no bake peanut cheesecake! My hubby will love! He’s a huge peanut butter fan!

    Thank you so much for the recipe and inspiration!

    Reply

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