Four Layer Delight
A nostalgic dessert with a buttery pecan crust, cream cheese layer, chocolate pudding, and Cool Whip topping.
Servings: 12 servings
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.
Notes
Optional: Sprinkle additional chopped pecans or chocolate shavings on top for extra texture and decoration.