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

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
Quick Test Kitchen Approved
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 serving (1 piece) equals 443 calories, 26 g fat (13 g saturated fat), 63 mg cholesterol, 230 mg sodium, 50 g carbohydrate, 2 g fiber, 6 g 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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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."

Reviewed May. 6, 2014

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

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