4 Layer Dessert
Why I Love This Recipe
THIS MUST BE REFRIGERATED OVERNIGHT. IT IS NOT GOOD IF SERVED IMMEDIATELY. IT WILL STAY GOOD 2 DAYS OR MORE.
Since this recipe was given to me, Jello pudding sizes have changed. I usually buy two small 3.5 oz. boxes to make. My family always doubles the crust. We tend to use slightly larger pan, I think they are 10 x 14. We also use butter not margarine.
Third Layer, can be made a lot of different ways. When making for great-nieces & nephews (a mob), I frequently use 2% milk and instant pudding.. For parties I use half & half, and I prefer to use the "cook & serve". Real trick is if using the cooked version, is to let the pudding cool to room temperature before layering. If the crust or the pudding are warm, the 2nd layer simply melts into the crust, and you lose the texture. For the newcomer's fish fry, I made one of butterscotch and the other chocolate.
Ingredients You'll Need
First Layer:
1 cup flour
1/2 cup chopped pecans
1/2 cup softened margarine
Second Layer:
8 oz cream cheese
1 cup powdered sugar
1 cup cool whip
Third Layer:
6 oz instant pudding
Fourth Layer:
Cool Whip
Directions
First Layer:
Combine ingredients for first layer in food processor & press into a 9 x 13 pyrex dish. Bake at 350 degrees for 20 minutes. Cool before adding 2nd layer.
Do not wash processor. Add ingredients for second layer
2nd Layer:
Blend together in processor and spread on top of 1st layer
Do not wash processor if using instant pudding, just add third layer.
Third Layer:
6 oz instant pudding mix made according to directions. We usually use milk chocolate, but use your favorite pudding. If using cook & serve pudding, let cool before you
Pour over 2nd layer.
Fourth Layer:
Top with cool whip. We buy a 12 or 16 oz cool whip. Use 1 cup in second layer and the rest for this fourth layer. Garnish with shaved chocolate & crushed pecans.
