Ingredients for 4 Layer Cream Cheese Pudding Dessert
- 1 ½ cups all-purpose flour
- ½ cup chopped nuts (pecans or walnuts recommended)
- ½ cup (1 stick) softened margarine
- 8 ounces softened cream cheese
- ½ cup powdered sugar
- 2 cups whipped topping (Cool Whip), divided
- 1 package instant pudding mix (flavor of choice)
- Milk (amount as specified on pudding package)
- Toasted coconut flakes (for garnish, optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this 4 Layer Cream Cheese Pudding Dessert? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make 4 Layer Cream Cheese Pudding Dessert
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup chopped nuts (pecans or walnuts recommended), and ½ cup (1 stick) softened margarine. Mix until crumbly.
- Press the crumb mixture firmly into the bottom of a 13x9 inch baking pan.
- Bake for 12-15 minutes, or until lightly golden brown.
- While the crust is cooling, in a separate bowl, beat together 8 ounces of softened cream cheese, ½ cup powdered sugar, and 1 cup whipped topping (Cool Whip) until smooth and creamy.
- Spread the cream cheese mixture evenly over the cooled crust.
- In a medium bowl, prepare your favorite pudding according to package directions (using the milk amount specified on the package).
- Gently pour the prepared pudding over the cream cheese layer.
- Refrigerate for at least 2 hours, or until the pudding is set.
- Before serving, spread the remaining 1 cup of whipped topping over the pudding layer.
- Garnish with toasted coconut flakes, if desired.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
182g
Fat
78g
Carbs
21g
