Chocolate Delight


I made this second desert for the Thanksgiving dinner, which everyone absolutely enjoyed.


  • I cup all purpose flour
  • I  stick I Cannot It’s Butter, softened
  • 1 cup finely chopped pecans
  • 6 tablespoons Hershey’s Unsweetened Cocoa
  • Pinch of Salt
  • 8 oz of fat free cream cheese, softened
  • 1/2 cup Splenda
  • 2 8-oz fat free cool whip
  • 1 3.9-oz fat free sugar free instant jello chocolate pudding
  • 3 cups fat free half and half milk
  • Semi-Sweet chocolate for garnish

Crust Instructions

  1. Combine flour, butter, pecans, cocoa, and salt and press into the bottom on a 13X9 baking dish.
  2. Bake at 325 dish for 25 minutes.
  3. Cool completely.

Filling Instructions:

  1. Mix cream cheese and splenda with an electric mixture until smooth. Fold in half cool whip and mix until combined. Spread the mixture evenly onto crust. Let the cream cheese layer to set in refrigerator for an hour.
  2. Mix pudding mixes, milk, and 2 tablespoon of splenda with an electric mixer until combined then mix on medium speed for two minutes. Spread mixture evenly onto cream cheese layer and again leave in the refrigerator the the pudding to set.
  3. Spread remaining cool whip onto chocolate layer then sprinkle with shredded semi-sweet chocolate.

Chocolate Cheesecake

20141126_223542[1]For Thanksgiving, we have a years old tradition of going to our aunt’s house to celebrate. However, this year I have decided to make two deserts, chocolate cheesecake and chocolate delight cake and I will share the recipes for both. I tried to make substitute Splenda for sugar since we have a lot of diabetics in the house with genetic carotid artery blockage. Hence, I also have to find fat free alternatives as well. Hope you enjoy the diabetic friendly recipe. *Please note that the splenda from cheesecake was added was added one spoon at a time just to make it sweet enough for my family who eats very little sugar. You should add to for your taste-bud. Everyone loved the cheesecake and asked for the recipe so I guess it was a success. It was a trial and error. I always have to experiment because of because special dietary needs of my family.

Ingredients for Chocolate Crumb Crust

  • 1  Stick Butter (I used I believe It’s Not Butter for healthy substitution)
  • 1-1/2 cup (about 45 wafers, crushed) reduced fat vanilla wafer crumbs
  • 2 tablespoons Splenda
  • 6 tablespoons Hershey’s Unsweetened Cocoa

Cheesecake Ingredient

  • 1/4 cup (1/2 stick) butter (I used I believe It’s Not Butter for healthy substitution)
  • 1/2 cup Hershey’s Unsweetened Cocoa
  • 3 package (8 oz each) fat free cream cheese, softened
  • 1 can (14 oz) fat free evaporated milk
  • 5 eggs
  • 1 tablespoons vanilla extract
  • 3 tablespoons Splenda*

Crust Instructions

  1. Place butter in medium microwave-safe bowl and heat until melted.
  2. Stir in water crumbs, sugar, and cocoas, blend wells.
  3. Press mixture onto bottom and 1/2  to 1 inch up side of springform pan.
  4. Bake at 300 degree F for 10 minute

Cheesecake Instructions:

  1. Place butter in medium microwave-safe bowl and heat until melted.
  2. Stir in cocoa until smooth and set aside.
  3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in evaporated milk, splenda, until smooth. Add eggs and vanilla; beat well. Pour batter into on top of crust.
  4. Bake 1 and 10 minutes or until set at 300 degree F (Center will be soft). Remove pan from from oven to wire rack.
  5. Cool and remove from spring from.
  6. To serve garnish as desired. 12 servings. Refrigerate leftover cheesecakes.