Cookies, Candy & Desserts |
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Four Layer Delight - 1998
Recipe courtesy of Karen Denise Brooks
INGREDIENTS
PREPARATION
First layer: Melt margarine. Mix with flour and pecans. Press into 9x13 baking dish and bake at 350 degrees for 20 minutes. Cool.
Second layer: Mix 1 cup cool whip with the cream cheese and powdered sugar until smooth. Spread on crust.
Third layer: In a mixing bowl, combine both puddings and milk. Mix until just thickened. Do not overmix. Spread over cream cheese mixture.
Fourth layer: Spread remaining Cool Whip on top of pudding mixture and shave the Hershey bar on top. Chill well.
- 1 stick margarine -- melted
- 1 cup flour
- 1 cup pecans -- chopped
- 8 ounces cream cheese -- softened
- 1 cup powdered sugar -- sifted
- 1 container Cool Whip®
- 1 box chocolate pudding mix
- 1 box vanilla pudding mix
- 3 cups milk
- 1 Hershey's® chocolate bar
PREPARATION
First layer: Melt margarine. Mix with flour and pecans. Press into 9x13 baking dish and bake at 350 degrees for 20 minutes. Cool.
Second layer: Mix 1 cup cool whip with the cream cheese and powdered sugar until smooth. Spread on crust.
Third layer: In a mixing bowl, combine both puddings and milk. Mix until just thickened. Do not overmix. Spread over cream cheese mixture.
Fourth layer: Spread remaining Cool Whip on top of pudding mixture and shave the Hershey bar on top. Chill well.
