For a very long time, if I had to bring a dish to a family function, I would bring Four Layer Delight. It is oh so yummy and looks a bit more difficult than it is. That made me feel like a little Martha. LOL!
Can you see the layers? It is actually much easier to see them while it is still in the glass dish, but who cares if you can see them as long as you can taste them? LOL!
If you like this delightful dessert, you will like any of these as well!
More Delicious Desserts:
Four Layer Delight
Chocolate, cream cheese, cool whip, sugar - how can you go wrong?
Ingredients
- 2 c self-rising flour
- 1 c pecans chopped
- 2 sticks melted margarine
- 8 oz cream cheese
- 1 c powdered sugar
- 8 oz pkg cool whip
- 1 ½ tsp vanilla extract
- 3 cups milk
- 1 lg pkg instant chocolate pudding or two small
Instructions
Preheat oven to 350 degrees
LAYER ONE: mix first 3 ingredients and pat into ungreased 9 x 13 in baking dish. Bake for 15 mins. Cool Completely
LAYER TWO: blend cream cheese, powdered sugar, 1 cup cool whip, 1 tsp vanilla and spread over cooled first layer.
LAYER THREE: mix pudding according to directions adding ½ tsp vanilla. Spread over layer two.
LAYER FOUR: Immediately before serving, spread remaining cool whip on top. I sometimes garnish with shaved chocolate bar, more chopped nuts, or mini chocolate chips.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 478Total Fat: 34gSaturated Fat: 12gTrans Fat: 3gUnsaturated Fat: 20gCholesterol: 25mgSodium: 379mgCarbohydrates: 37gFiber: 1gSugar: 15gProtein: 7g
7 Chocolate Delight Recipes for the Week Ahead - Your Recipe Box
Thursday 15th of December 2022
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Jessica Beard
Friday 11th of November 2011
I have made this recipe many times and it is delicious! The only difference in my recipe, is that I don't add vanilla to the chocolate pudding. I would highly recommend your readers to try this.
Rita Spratlen
Thursday 21st of July 2011
This sounds so good! I bet you are a great cook. I will be buying the stuff for these recipes I have been finding on your blog. Thanks for the great recipe. Rita Spratlen