4 Layer Chocolate Pudding Dessert Food

GRETCHEN'S 4 LAYER CHOCOLATE DESSERT

Steps:

• Layer 1: soften margarine. Mix with flour, add pecans. Put into 9 x 13 baking pan and bake at 350 degrees for 20 minutes. Remove and cool completely.
• Layer 2: Mix powdered sugar with cream cheese, add 1 cup of cool whip, and spread on crust.
• Layer 3: Mix instant pudding with milk. Follow pkg directions and spread over layers.
• Layer 4: Top the 3 layers with remaining Cool Whip. Garnish with shaved chocolate bar and top with cherries and chopped nuts.

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Stir in pecans. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake until lightly browned, 15-20 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust., In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Gently spread over cream cheese layer. Top with whipped cream; sprinkle with almonds. Refrigerate until cold.

FOUR LAYER CHOCOLATE DESSERT

Steps:

• Crust Layer- Mix crust ingredients, press into 13x9" baking dish, and bake 25 minutes at 325 degrees.
• Cream Cheese Layer- Mix ingredients and spread over COOLED crust.
• Pudding Layer- Mix ingredients, spread over cream cheese layer.
• Cover dessert and put in refrigerator to set.
• Topping Layer- Once dessert has set, spread top with Cool Whip, nuts, and grated chocolate bar.

FOUR-LAYER DESSERT

Steps:

• Heat oven to 350ºF.
• Mix flour, nuts and margarine; press onto bottom of 13x9-inch pan. Bake 15 min. or until lightly browned. Cool.
• Beat neufchatel cheese and sugar with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.
• Beat pudding mixes and milk with whisk 2 min.; spread over cream cheese layer. Top with remaining COOL WHIP. Refrigerate several hours or until chilled.

FOUR LAYER DELIGHT

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
• Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
• In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
• Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

4 LAYER DESSERT

Steps:

• 1. Layer # 1 Mix together 1 cup of flour, 1/2 cup butter and 1 cup of finely chopped nuts. spread in bottom of a 9 by 13 inch pan and back at 350 degrees for 15 min. Set aside to cool ( I put it in the freezer to cool faster)
• 2. Layer # 2 Mix together cream cheese 1 cup of confectioners' sugar, 1 cup of cool whip. Spread on the first layer after it is cooled
• 3. layer # 3 Mix both pkg's of the pudding and use 3 cups of milk instead of 4 spread over layer 2
• 4. layer # 4 Spread the rest of the cool whip over layer 3 and top with chopped nuts
• 5. Refrigerate before serving!!!!

4-LAYER CHOCOLATE PUDDING DESSERT

Steps:

• Heat oven to 350. Spray a 9" x 13" baking pan w/ cooking spray. In bowl, combine flour, nuts and butter. Press flour mix into bottom of pan. Bake about 12 min. Cool.
• In lg bowl, beat cream cheese, powdered sugar and 1 cup cool whip until smooth. Spread onto cooled baked layer.
• In another bowl, mix pudding and milk w/ a whisk. Pour over cream cheese mix. Spread w/ remaining cool whip. Serve immediately or refrigerate until ready to serve.

CHOCOLATE PEANUT BUTTER LASAGNA RECIPE

Steps:

• Measure out 1/4 cup Oreo cookie crumbs and set aside.
• Combine remaining cookie crumbs with butter and mix together. Press crumbs into the bottom of a 9x13" pan.
• In a mixing bowl, beat together cream cheese, sugar, and 2 Tablespoons of cold milk until thoroughly mixed together. Add in 1-1/4 cups Cool Whip and mix well.
• Spread cream cheese mixture over Oreo crust in the pan. Stick in the fridge while you prepare the next layer (you could even stick it in the freezer if you want).
• In another mixing bowl, mix together pudding mixes and remaining 3 cups of milk for about 2 minutes. Add in peanut butter, mix well. Spread peanut butter mixture over cream cheese mixture in the pan.
• Let dessert stand for about 5 minutes to let the pudding thicken.
• Spread remaining Cool Whip over the top and sprinkle with remaining Oreo cookie crumbs. Let chill in the fridge for about 4 hours or until the dessert firms up.