Four layer dessert is one of my family’s favorites. My mom makes it a lot and my dad, sister and I, along with our husbands, kids just devour it whenever she makes it.Our family likes the chocolate version, but you can substitute the pudding layer for just about anything, including lemon pudding or curd, cherry pie filling, blueberry pie filling, or whatever flavor you really like. I hope you enjoy this simple recipe as much as we do!
Combine butter, flour and 1/2 cup finely chopped pecans. Blend ingredients, mashing with a fork until crumbly.
Pour crumbled flour mixture into a 9×13 baking dish, spread evenly and press firmly into the bottom of the pan.
Bake at 375 degrees for 20 minutes. It will come out looking golden brown and cracked in places. Set on a cooling rack and cool completely.
Meanwhile, combine 8 ounces of cream cheese (softened), 1 cup powdered sugar, 1 teaspoon vanilla and 4 tablespoons milk. Beat with a a mixer until light and fluffy. Spread onto completely cooled crust. I usually place the dessert in the freezer between preparing layers.
In a separate bowl, combine 1 box instant chocolate pudding and 1 box instant vanilla pudding, 3 1/2 cups milk, and 1 teaspoon vanilla. Beat until thickened and smooth. Spread onto cream cheese layer.
Top with 1 standard size container of Cool Whip and finely chopped pecans. Chill in refrigerator for several hours before serving. Cut into 12 squares and serve.
Four Layer Dessert
Author: Jennifer Locklin
Serves: 12 servings
Ingredients
- 1st Layer:
- 1 stick butter, softened
- 1 ¼ cups flour
- ½ cup pecans, finely chopped
- 2nd Layer:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 4 tablespoons milk
- 3rd Layer:
- 1 (3.4
ounce ) pkg instant chocolate pudding - 1 (3.4
ounce ) pkg instant vanilla pudding - 1 teaspoon vanilla
- 3 ½ cups milk
- 4th Layer:
- 1 container Cool Whip
- ½ cup pecans, finely chopped
Instructions
- Blend together 1st layer ingredients and press into an ungreased 9x13 baking dish. Bake at 375 degrees for 20 minutes.
- Cream together 2nd mixture and spread onto cooled crust.
- Mix together 3rd layer ingredients and spread on next.
- Top with Cool Whip and sprinkle with chopped pecans.
- Variations:
- Coconut Layer dessert: use 2 (3.4
ounce ) instant coconut cream pudding mixes as filling layer. Top with whipped cream and ½ cup flaked coconut, toasted. - Cherry Layer dessert: use 2 cans cherry pie filling as
3rd layer. Top as usual.
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
Rebecca says
May 15, 2018 at 12:16 pmWhy do you add vanilla pudding and not use two chocolate puddings? I’ve made this before but couldn’t find my recipe and yours is what I remember except the two different types of puddings.
Jennifer says
June 1, 2018 at 1:24 pmI make it that way because that’s always how my momma makes it. You can certainly use two chocolate pudding mixes if that’s how you like it.