Ah, Minister’s Delight—a classic Southern dessert, often described as a rich, layered confection featuring chocolate, coconut, pecans, and a creamy custard-like filling. It’s indulgent, slightly “fancy,” and perfect for special occasions. Here’s a solid recipe:
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup (1 stick) unsalted butter, melted
For the filling:
- 8 oz cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (Cool Whip or homemade whipped cream)
For the chocolate layer:
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
For the topping:
- 1 cup shredded coconut
- ½ cup chopped pecans
- Optional: chocolate shavings for garnish
Instructions
- Prepare the crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of a 9×13-inch pan.
- Bake 8–10 minutes, then let cool.
- Make the filling:
- Beat cream cheese, sugar, and vanilla until smooth.
- Fold in whipped topping gently.
- Spread evenly over cooled crust.
- Chocolate layer:
- Heat heavy cream until just simmering, then pour over chocolate chips.
- Let sit 2 minutes, then stir until smooth.
- Spread chocolate ganache over the cream cheese layer.
- Topping:
- Sprinkle shredded coconut and chopped pecans evenly over the chocolate layer.
- Chill for at least 2–3 hours (or overnight) to set.
- Serve:
- Cut into squares and serve chilled.
💡 Tips:
- Toast the coconut and pecans for extra flavor.
- For a lighter version, you can use reduced-fat cream cheese or whipped topping.
- This dessert keeps well in the fridge for several days and often tastes even better the next day.
I can also give a simpler, no-bake layered version that uses a cookie crust and is ready in under an hour.
Do you want me to give that version?
