Chocolate Delight

Prepare the pan - Spray an 8-inch square baking pan or dish with nonstick cooking spray and line it with two perpendicular sheets of parchment paper, leaving an overhang on all the sides.

Make the crust - In a food processor fitted with the blade attachment, process the cookies and salt until the cookies are finely ground, about 1 minute. Add the melted butter and pulse until the crumbs are evenly moistened, scraping the bowl down as needed. The mixture should be loose but clump together when squeezed.

Make the crust - Scrape the crust mixture into the prepared pan and spread into an even layer. Use a flat-bottomed measuring cup to press the crust firmly into the bottom of the pan. Transfer the crust to the refrigerator to firm up while you make the cream cheese layer.

Make the cream cheese layer - In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), combine the softened cream cheese, powdered sugar, vanilla, and salt. With the mixer running on low speed, stream in the cold heavy cream until all of the ingredients are just combined, about 30 seconds.

Make the cream cheese layer - Increase the speed to medium and continue to whip until thickened, about 1 minute, stopping and scraping the bowl as needed. Increase the speed to high and whip until smooth and the cream holds a stiff peak, 1 to 2 minutes.

Make the cream cheese layer - Scrape the cream cheese mixture over the chilled crust and smooth into an even layer. Return the pan to the fridge while you make the pudding.

Make the pudding layer - In a separate large bowl, whisk together the milk and pudding mix until the mix is dissolved and the pudding is just thickened. Smooth the pudding into an even layer over the cream cheese layer. Refrigerate while you make the whipped cream topping.

Make the whipped cream topping - In the now-empty stand mixer bowl, add the cold heavy cream, powdered sugar, and vanilla. Whip on medium-high speed until the cream just reaches stiff peaks, 1 1/2 to 2 minutes. Spread the whipped cream into an even layer over the pudding.

Chill, then serve - Refrigerate the delight until set and well chilled, at least 4 hours or ideally overnight. Loosely cover the pan with plastic wrap if refrigerating overnight.

Chill, then serve - When ready to serve, top the delight with chocolate shavings as desired. Use the overhanging parchment to transfer the delight to a cutting board. Use a sharp knife to cut it into 16 servings.

Chill, then serve - Leftover delight can be stored in the pan, tightly wrapped with plastic wrap, or in an airtight container in the refrigerator for up to 4 days.