Four Layer Yummy 12-09-11
This dessert is yummm-meeee!! I made it for Christmas at my Dad's house this year (along with 2 other desserts), and it was a crowd pleaser...to my face anyways :-) The only thing that was frustrating about this dish is that the pudding I mixed according to the directions with this recipe did not harden enough so it was runny. My advice is to mix the pudding according to the pudding package directions.
1st Layer: 1 c. flour; 1/2 c. pecans, chopped finely; 1/2 c. butter, melted. Preheat oven to 350 degrees. Combine flour, pecans, and butter and press evenly into a 9x13" pan. Bake at 350 for 15 mins. Cool completely.
2nd Layer: 1 (8oz) block cream cheese, softened; 1c. powdered sugar; 1/2 of an 8oz container of Cool Whip (thawed). Mix cream cheese & powdered sugar with an electric mixer until light and fluffy. Fold in whipped cream. Spread over pecan shortbread crust and store in the refrigerator while you make the next layer.
3rd Layer: 1 large box (5.9oz) instant chocolate pudding (you can substitute banana, pistachio, coconut, or butterscotch). Make pudding according to package directions. Pour over cream cheese layer.
4th Layer: spread remaining 1/2 of Cool Whip over the pudding layer. Garnish with chocolate shavings if desired. Keep refrigerated.
Yum-Yum-Yum-Yum......
**Recipe from www.the-girl-who-ate-everythin g.com
This dessert is yummm-meeee!! I made it for Christmas at my Dad's house this year (along with 2 other desserts), and it was a crowd pleaser...to my face anyways :-) The only thing that was frustrating about this dish is that the pudding I mixed according to the directions with this recipe did not harden enough so it was runny. My advice is to mix the pudding according to the pudding package directions.
1st Layer: 1 c. flour; 1/2 c. pecans, chopped finely; 1/2 c. butter, melted. Preheat oven to 350 degrees. Combine flour, pecans, and butter and press evenly into a 9x13" pan. Bake at 350 for 15 mins. Cool completely.
2nd Layer: 1 (8oz) block cream cheese, softened; 1c. powdered sugar; 1/2 of an 8oz container of Cool Whip (thawed). Mix cream cheese & powdered sugar with an electric mixer until light and fluffy. Fold in whipped cream. Spread over pecan shortbread crust and store in the refrigerator while you make the next layer.
3rd Layer: 1 large box (5.9oz) instant chocolate pudding (you can substitute banana, pistachio, coconut, or butterscotch). Make pudding according to package directions. Pour over cream cheese layer.
4th Layer: spread remaining 1/2 of Cool Whip over the pudding layer. Garnish with chocolate shavings if desired. Keep refrigerated.
Yum-Yum-Yum-Yum......
**Recipe from www.the-girl-who-ate-everythin g.com
on February 25, 2012, 12:41 am
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