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This Four Layer Dessert is one of our family favorites with its buttery nutty crust, tangy sweetened cream cheese, and rich chocolate pudding!
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 of Four Layer Dessert, 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!
More dessert inspiration!
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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 pkg instant chocolate pudding
- 1 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 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 a layer. Top as usual.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
Rebecca says
Why 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
I 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.
Judy Bujnoch says
I have always used Pistachio pudding. I love to make this at Christmas because of the green color. I put maraschino cherries on the top and sprinkle with pecans. Very festive and this recipe won a blue ribbon in a contest. Everyone loves the nutty flavor.
Jennifer says
I absolutely love hearing about your pistachio pudding twist—what a fantastic idea, especially for Christmas! The green color is such a festive touch, and adding maraschino cherries and pecans on top must make it look (and taste!) like a holiday showstopper. I can just imagine how the sweet cherries pair with that nutty pistachio flavor—it’s no wonder this version earned you a blue ribbon! You’ve inspired me to try this myself for the holidays. Thanks for sharing your creative spin—it’s always a joy to hear how others make recipes their own!
T. Smith says
Can you make the crust without nuts?
Jennifer says
Hello! Absolutely! You can make the crust without nuts and it’ll still be every bit as good. Just swap the chopped pecans for a little extra flour—start with 1/4 cup—and maybe a tablespoon more butter if the dough feels too dry. The crust will still bake up buttery and tender, just without that nutty crunch. Perfect if you’ve got allergies at the table or just aren’t a fan of nuts. So yes—nut-free and still fabulous!
T. Smith says
Thank you