Chocolate Dessert Delight Recipe
Chocolate Dessert Delight Recipe photo by Taste of Home
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Chocolate Dessert Delight Recipe

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Some of my friends refer to this unbelievably rich ice cream dessert as "death by chocolate"-before they ask for seconds! It's a yummy, festive, do-ahead treat.
TOTAL TIME: Prep: 25 min. + freezing
MAKES:16-20 servings
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 16-20 servings


  • 2 cups chocolate graham cracker crumbs (about 32 squares)
  • 1/2 cup butter, melted
  • 1/2 cup chopped walnuts
  • 1 tablespoon sugar
  • 1/2 gallon chocolate ice cream, softened
  • 1 jar (12-1/4 ounces) caramel ice cream topping
  • 1 jar (11-3/4 ounces) hot fudge ice cream topping
  • 1/2 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts
  • 2 cups heavy whipping cream
  • 3 tablespoons sugar
  • 1 tablespoon baking cocoa
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon instant coffee granules
  • Additional miniature chocolate chips and chopped walnuts

Nutritional Facts

1 piece: 443 calories, 26g fat (13g saturated fat), 63mg cholesterol, 230mg sodium, 50g carbohydrate (39g sugars, 2g fiber), 6g protein.


  1. For crust, combine crumbs, butter, walnuts and sugar; press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes; cool completely.
  2. Spread half of the ice cream over crust; spoon caramel and hot fudge toppings over ice cream. Sprinkle with chocolate chips and walnuts; freeze until firm. Spread with remaining ice cream over the top. Cover with plastic wrap. Freeze for at least 2 hours.
  3. In a large bowl, beat cream until stiff peaks form. Fold in sugar, cocoa, vanilla and coffee granules. Pipe or spoon onto dessert. Sprinkle with additional chocolate chips and walnuts. Return to freezer until 10 minutes before serving. Yield: 16-20 servings.
Originally published as Chocolate Dessert Delight in Country Woman Christmas Annual 2004, p48

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mtnest_MO User ID: 84026 244460
Reviewed Feb. 25, 2016

"I have made this, but used crumbled day-old cake (not rich) brownies to cover the bottom rather than the crumb crust--more chocolate that way. I used tin roof sundae ice cream and top with chopped butterfingers. It was always the first dessert to disappear at church dinners. One lady called it "Better Than Humphrey Bogart" dessert."

[email protected] User ID: 1029093 155789
Reviewed May. 6, 2014

"We make this amazing cake all of the time. It's a real crowd pleaser!"

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