Four Layer Dessert

Name: Four Layer Dessert
Ingredients: 12 ounces, weight Cool Whip, Divided; 1 cup Flour; 1 stick Softened Butter Or Margarine; 1 cup Chopped Pecans; 8 ounces, weight Cream Cheese, Softened; 1 cup Powdered Sugar; 2 boxes Instant Pudding Mix, 3 Ounce Boxes (I Use Chocolate, But Any Flavor Is All Right); 3 cups Cold Milk; 1 teaspoon Vanilla

9 ingredients

6 steps

Ingredients

12 ounces, weight Cool Whip, Divided
1 cup Flour
1 stick Softened Butter Or Margarine
1 cup Chopped Pecans
8 ounces, weight Cream Cheese, Softened
1 cup Powdered Sugar
2 boxes Instant Pudding Mix, 3 Ounce Boxes (I Use Chocolate, But Any Flavor Is All Right)
3 cups Cold Milk
1 teaspoon Vanilla

Directions

1

Preheat oven to 350 degrees F.
2

Mix together the flour, butter, chopped pecans (reserve a few tablespoons for garnish).
3

Spray a 9 x 13 baking dish with non-stick cooking spray and press the flour mixture into the bottom of the pan. Bake for 15-20 minutes and let cool completely.
4

Mix together the cream cheese and powdered sugar until mixed well and creamy. Fold in one cup of Cool Whip and stir to mix well. Spread this over the cooled crust gently. You don't want to disturb the crust.
5

Mix together the two boxes of instant pudding mix, 3 cups of milk, and 1 teaspoon of vanilla. Whisk until thick and then stir in 1/2 cup of Cool Whip and mix well. Spread the pudding mixture over the cream cheese mixture.
6

Top with the remaining Cool Whip and sprinkle reserved pecans over the top. Cover and refrigerate for an hour or so to set and then serve.