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Title: Anytime Four Layer Dessert
Categories: Chocolate
Yield: 12 Servings
| CRUST | ||
| 3/4 | c | Melted margarine |
| 1 1/2 | c | Flour |
| 3/4 | c | Finely chopped pecans |
| FILLING | ||
| 8 | oz | Cream cheese, softened |
| 1 | c | Confectioners sugar |
| 13 | oz | Coolwhip, thawed/divided |
| 1 | pk | Reg size vanilla instant pudding |
| 1 | pk | Reg size chocolate instant pudding |
| 3 | c | Milk |
| TOPPING OF YOUR CHOICE | ||
| Chopped nuts | ||
| Grated chocolate | ||
| Sprinkles | ||
Combine margarine, flour and pecans. Press into a 13 x 9 inch pan. Bake at 375 degrees for 15 minutes. Cool.
Combine cream cheese, sugar and 1 1/2 cups coolwhip. Blend and spread over the crust and chill.
Combine both pudding mixes with the milk, beat two minutes at medium speed. Spread over the cream cheese layer.
Spread remaining coolwhip over the pudding layer.
Sprinkle with chopped nuts and grated chocolate.
Refrigerate until ready to use.
NOTE: This can be made with two pkgs of pistachio pudding and decorated with red cherries for a Christmas dessert
Use two pkgs of vanilla pudding, decorate with strawberries and blueberries for the Fourth of July
Use Two pkgs chocolate pudding for Halloween and decorate with candy Corn
LLS Cookbook
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
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