Four Layer Delight is a nostalgic dessert that’s creamy, crunchy, and incredibly satisfying. With a buttery pecan crust, a smooth cream cheese layer, rich chocolate pudding, and a fluffy Cool Whip topping, this layered dessert is always a hit at potlucks, family gatherings, and holidays. It’s easy to make, endlessly adaptable, and looks just as amazing as it tastes.
Why Make This Recipe
Four Layer Delight is a great go-to dessert when you want something that feels special but doesn’t require hours in the kitchen. It’s a no-fuss treat made from simple pantry staples. Plus, the layers offer a perfect contrast in textures and flavors—from crunchy to creamy to silky smooth. You can also customize it with your favorite pudding flavors or add fun toppings for extra flair.
How to Make Four Layer Delight
This dessert comes together in four simple layers. You’ll bake a buttery pecan crust, top it with a sweet cream cheese layer, add luscious chocolate pudding, and finish with a fluffy Cool Whip topping. Chill it well before serving for the best texture.
Ingredients
Servings: 12
Layer One
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1 cup flour
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1/2 cup butter
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1/4 cup sugar
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1 cup pecans, finely chopped
Two
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1 cup powdered sugar
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8 ounces cream cheese (softened)
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5 ounces Cool Whip
Layer Three
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1 (6-ounce) box Jell-O chocolate pudding and pie filling
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3 cups milk
Layer Four
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7 ounces Cool Whip
Directions
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Make the Crust: In a bowl, mix flour, sugar, and softened butter until well combined. Add finely chopped pecans and stir until crumbly.
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Bake: Press the mixture into a 9×13-inch baking dish. Bake at 350°F (175°C) for 15 minutes. Let cool completely.
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Cream Cheese Layer: In a medium bowl, soften cream cheese. Blend in powdered sugar and 5 ounces of Cool Whip until smooth. Spread this layer over the cooled crust.
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Prepare Pudding: Make the chocolate pudding as directed on the box. You can use the cooked or instant variety, or two smaller boxes if preferred. Let it cool slightly if using the cooked version, then spread over the cream cheese layer.
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Top It Off: Spread 7 ounces of Cool Whip evenly over the pudding layer.
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Optional Garnish: Sprinkle additional chopped pecans or chocolate shavings on top for extra texture and decoration.
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Chill: Refrigerate for at least 2–3 hours before serving to allow the layers to set.
How to Serve Four Layer Delight
Serve Four Layer Delight chilled, straight from the fridge, for the best flavor and texture. Slice into squares and serve on a dessert plate with a fork. It’s great on its own but pairs beautifully with a cup of coffee or tea.
How to Store Four Layer Delight
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Refrigerate: Store covered in the refrigerator for up to 5 days.
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Do Not Freeze: Due to the creamy layers and whipped topping, this dessert does not freeze well—it’s best enjoyed fresh and chilled.
Tips to Make Four Layer Delight
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Chill Before Serving: Give the dessert ample time to chill to help the layers firm up for clean slicing.
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Use Softened Cream Cheese: For a smooth second layer, ensure your cream cheese is at room temperature before mixing.
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Pudding Flexibility: You can substitute with instant pudding if you’re short on time or experiment with other flavors like vanilla, butterscotch, or pistachio.
Variation
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Nut-Free Version: Omit the pecans and use crushed graham crackers or shortbread cookies for the crust.
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Flavor Swap: Try banana, lemon, or coconut cream pudding for a refreshing twist.
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Extra Toppings: Top with shaved chocolate, mini chocolate chips, or even fruit like sliced strawberries or bananas.
FAQs
Can I use instant pudding instead of cooked?
Yes! Instant pudding works perfectly and is quicker to prepare. Use two small boxes if needed.
How far in advance can I make this dessert?
You can prepare it up to 24 hours ahead of time. Just keep it refrigerated until ready to serve.
What can I substitute for Cool Whip?
You can use homemade whipped cream stabilized with a bit of powdered sugar, though the texture might be softer.
Four Layer Delight
Equipment
- Mixing Bowl
- 9x13 inch Baking Dish
Ingredients
Layer One
- 1 cup Flour
- 1/2 cup Butter Softened
- 1/4 cup Sugar
- 1 cup Pecans, finely chopped
Layer Two
- 1 cup Powdered Sugar
- 8 ounces Cream Cheese Softened
- 5 ounces Cool Whip
Layer Three
- 1 box Jell-O chocolate pudding and pie filling 6-ounce box
- 3 cups Milk
Layer Four
- 7 ounces Cool Whip
Instructions
- Make the Crust: In a bowl, mix flour, sugar, and softened butter until well combined. Add finely chopped pecans and stir until crumbly.
- Bake: Press the mixture into a 9×13-inch baking dish. Bake at 350°F (175°C) for 15 minutes. Let cool completely.
- Cream Cheese Layer: In a medium bowl, soften cream cheese. Blend in powdered sugar and 5 ounces of Cool Whip until smooth. Spread this layer over the cooled crust.
- Prepare Pudding: Make the chocolate pudding as directed on the box. Let it cool slightly if using the cooked version, then spread over the cream cheese layer.
- Top It Off: Spread 7 ounces of Cool Whip evenly over the pudding layer.
- Chill: Refrigerate for at least 2–3 hours before serving to allow the layers to set.