Ingredients for Four Layer Delight
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup pecan halves, roughly chopped
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 cups Cool Whip, thawed
- Instant Chocolate Pudding Mix
- 1 1/2 cups milk
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How to Make Four Layer Delight
- Preheat oven to 375°F (190°C).
- In a large bowl, cut 1 cup (2 sticks) softened butter into 2 cups of all-purpose flour using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in 1 cup chopped pecans.
- Press the crumb mixture firmly into the bottom of a greased 9x13 inch baking pan.
- Bake for 15 minutes, or until lightly golden. Let cool completely.
- In a large bowl, beat 8 ounces softened cream cheese, 1 teaspoon vanilla extract, and 3 cups powdered sugar together on medium speed until smooth and creamy.
- Reduce mixer speed to low and gradually mix in 2 cups of thawed Cool Whip until just combined.
- Spread the cream cheese mixture evenly over the cooled crust.
- In a separate bowl, whisk together 1 (3.4 ounce) package instant chocolate pudding mix and 1 1/2 cups of milk for 2 minutes until smooth and thickened.
- Pour the pudding mixture evenly over the cream cheese layer.
- Spread the remaining 1 cup of thawed Cool Whip over the top, ensuring it reaches the edges to seal.
- Garnish with additional chopped pecans and/or chocolate shavings, if desired.
- Refrigerate for at least 2 hours, or preferably overnight, before serving to allow flavors to meld and the dessert to set.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
176g
Fat
108g
Carbs
22g
