FOUR LAYER DESSERT
Provided by Jennifer Locklin
Number Of Ingredients 16
Steps:
- Blend together 1st layer ingredients and press into an ungreased 9x13 baking dish. Bake at 375 degrees for 20 minutes.
- Cream together 2nd mixture and spread onto cooled crust.
- Mix together 3rd layer ingredients and spread on next.
- Top with Cool Whip and sprinkle with chopped pecans.
- Variations:
- Coconut Layer dessert: use 2 instant coconut cream pudding mixes as filling layer. Top with whipped cream and ½ cup flaked coconut, toasted.
- Cherry Layer dessert: use 2 cans cherry pie filling as a layer. Top as usual.
FOUR LAYER DELIGHT
Make and share this Four Layer Delight recipe from Food.com.
Provided by Connie Maple
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix first thee ingredients.
- Add fine chopped pecans.
- press into 9x13 pan.
- Bake shell at 350 for 15 min.
- Soften cheese, then blend in sugar and Cool whip.
- Spread over cooled crust.
- Make pudding as directed.
- I like cooked pudding best but you can use instant.
- You can also use 2 small packages.
- And any other flavor you like.
- Spread on top.
- You can sprinkle chopped pecans or chocolate ants on top.
- Refrigerate.
FOUR LAYER CHEESE TERRINE
This terrific terrine will be the star appetizer at any party. Layers of cream cheese blended with pesto, sun-dried tomatoes, and all sorts of herbs and garnishes make a beautiful spread that any cracker would be lucky to have.
Time 3h
Yield 12
Number Of Ingredients 10
Steps:
- Line a loaf pan with plastic wrap, letting the plastic extend over the edges. Place one package of cream cheese in a food processor. Add the garlic and herbs de provence and process until smooth and combined, scraping down the sides as needed. Spread this mixture in the bottom of the prepared loaf pan. Place the pan in the refrigerator for 30 minutes or until firm. Wipe out the food processor bowl. Place another package of cream cheese in the food processor. Add the sun-dried tomatoes and green onions. Process until smooth and combined, scraping down the sides as needed. Remove the loaf pan from the refrigerator. Sprinkle the first layer with half of the fresh basil. Spread the sun-dried tomato mixture over the first layer. Return the pan to the refrigerator for 30 minutes to firm up. Wipe the bowl of the food processor clean again. Place another package of cream cheese in the food processor. Add the blue cheese and nuts. Process as before, scraping down the sides as needed. Remove the pan from the refrigerator and sprinkle the tomato layer with half of the fresh parsley. Spread the blue cheese mixture over the top. Return to the refrigerator until firm. Wipe out the food processor bowl. Place the last package of cream cheese in the food processor along with the pesto. Process until smooth. Remove the pan from the refrigerator. Sprinkle the blue cheese layer with the remaining basil. Spread the pesto mixture over the top. Sprinkle with the remaining parsley. Cover the pan tightly with plastic wrap and return to the refrigerator until ready to serve (or at least 30 minutes for the top layer to firm up). When ready to serve, remove the top layer of plastic wrap and invert the pan onto a serving platter. Remove the plastic wrap from the terrine. Cut into slices and serve with crackers.
FOUR LAYER DELIGHT
This is great dessert for any time of year. You can easily change the flavor by substituting a different pudding in place of the butterscotch (we also like chocolate a lot).
Provided by JTEXAS
Categories Desserts Custards and Pudding Recipes
Time 45m
Yield 15
Number Of Ingredients 8
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.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 35.2 g, Cholesterol 20.3 mg, Fat 20.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 332.6 mg, Sugar 23.3 g
4 LAYER CHEESECAKE
Steps:
- For the chocolate cake "crust": Preheat the oven to 350 degrees F. Lightly grease the bottom only of a 9-inch springform pan that has been lined with parchment paper.
- In a medium bowl, cream together the butter and sugar. Add the extract and eggs, beating well after each addition. Add the flour and cocoa and mix well to combine. The batter will be stiff. Spread in the pan. Set aside.
- For the baked chocolate cheesecake: In a large bowl, cream the cream cheese and ricotta with the sugar until smooth. Add a small amount of the cheese mixture to the melted chocolate and combine well. Once the little bit of cheese mixture and chocolate is mixed well, add it back to the rest of the cheese mixture and beat until well combined. Add the eggs and flour and beat well. Smooth over the top of the cake batter in the pan. Bake until the cheesecake is set in the center, 25 to 30 minutes. Cover with foil during last 10 minutes to prevent over browning. Remove from the oven and cool.
- A cheesecake is not like a regular cake. It is considered set when the center is still wobbly. After you chill the cheesecake, it will set without wobbling. At this point let the cake cool. Once it is cool, you need to chill the cake for an hour or two.
- For the vanilla cream cheese mousse: Once your chocolate and cheesecake base has been chilled, you can start making the third layer.
- Beat the heavy whipping cream until stiff and set aside. In separate bowl, beat the cream cheese, sugar and vanilla with a mixer in large bowl until well blended. Fold the whipped cream into cheese mixture until just combined. Spread the mixture over the baked cheesecake layer and chill well (freezing the cake at this point works well and makes spreading the final layer easier). Make sure you chill for several hours to make sure all the layers are set.
- For the dark chocolate/white chocolate ganache: Place the chopped dark chocolate in a large bowl. Heat the cream and butter over low heat until just boiling. Reserve 2 tablespoons of the cream mixture. Pour the rest of the cream mixture over the chocolate and let set about 2 minutes, or until it begins to melt. Stir to combine. Repeat for the white chips using the reserved cream mixture. Let cool slightly until spreading consistency.
- Using a sharp knife, gently run the blade around the edge of the cake to loosen. Remove the cake sides from the pan and place the bottom with cake on a serving plate or stand. Spread the frosting over the top and sides.
- Drizzle the white chocolate lightly over the top. Using a knife or toothpick, run it lightly over the top to swirl to create desired effect. At this point, I would place the white chocolate ganache in a pastry bag and use a small round tip to decorate the top of the cake instead of trying to just drizzle it on top. You have more control.
- Press the mini chips (regular size works too) into the frosting on sides until completely coated to create a "crust." Place the cake in the fridge to chill while preparing the final frosting.
PERFECT FOUR-LAYER DELIGHT
My aunt has made this for holidays for as long as I can remember. My cousins and I will butt heads for the last piece. Good thing she usually makes two!
Provided by Hippie2MARS
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut the butter into the flour to form crumbs, then add the pecans
- Press mixture into a greased 9x13 pan.
- Bake at 375 degress for 15 minutes and set aside to cool.
- On medium speed, beat the cream cheese, vanilla and powdered sugar until creamy.
- Change speed on mixer to low, and mix in 2 cups of the Cool Whip.
- Spread cream cheese mixture over cooled crust.
- Mix the pudding mix with the milk for 2 minutes.
- Pour over cream cheese layer.
- Spread remaining cup of Cool Whip over the top, being sure to spread to the edges to seal.
- Garnish with additional chopped pecans and/or chocolate shavings, if desired.
- Refrigerate at least 2 hours or overnight before serving.
PIER 4'S CHEESE SPREAD
Make and share this Pier 4's Cheese Spread recipe from Food.com.
Provided by Tonkcats
Categories Spreads
Yield 1 batch
Number Of Ingredients 6
Steps:
- Have all ingredients at room temperature. Using an electric mixer, blend cream cheese and butter.
- With mixer still running, add the Cheddar cheese in small pieces until blended.
- Add remaining ingredients and continue to blend until mixture is smooth and creamy.
- Refrigerate until 1 hour before serving.
- Serve at room temperature.
Nutrition Facts : Calories 4315.5, Fat 367.1, SaturatedFat 232, Cholesterol 1140, Sodium 6308.7, Carbohydrate 17, Fiber 0.2, Sugar 8, Protein 230.3
FOUR LAYER DESSERT (BATES)
This is a good dish to serve at a buffet and is easy to make
Provided by sallye bates
Categories Other Desserts
Time 1h5m
Number Of Ingredients 1
Steps:
- 1. First Layer: 1 cup flour ½ cup chopped nuts 1 stick softened butter Combine ingredients and press into a 10x13 inch baking dish or pan. Bake at 350 degrees for 20 minutes. Set aside to cool
- 2. Second Layer: 8 ounces softened cream cheese 1 cup powdered sugar 1 cup Cool Whip Blend ingredients well and spread on top of cooled first layer
- 3. Third Layer: 2 packages (3 oz each) instant pudding mix (any flavor will do) 3 cups cold milk Mix pudding and milk until thickened and pour over second layer
- 4. Fourth Layer: Spread the rest of the 9 ounce carton of Cool Whip on top Garnish as desired (chocolate curls & chipped nuts look nice)
- 5. Optional Fifth Layer: Thinly slice 2 ripe bananas and layer over third layer before spreading Fourth Layer (Cool Whip) Note: To keep bananas from turning brown, you can sprinkle them with a little lemon juice
- 6. ENJOY!!
FOUR LAYER CHOCOLATE DELIGHT
Steps:
- Mix flour, margarine and pecans and press in 9x13 pan. Bake at 325 degrees F for 30 minutes. Cool.
- Whip cream cheese, Cool Whip and powdered sugar and spread on cooled #1 layer.
- With wire whisk, mix pudding mixes and milk (2 minutes). Spread on top of #2 layer.
- Spread Cool Whip on top. Grate chocolate bar over top of Cool Whip. Sprinkle pecan pieces on top.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
4 LAYER PIE
This dessert used to be the hit of our "Young Married" Sunday School Class potlucks and it is still a delicious dessert today! This is a very versatile dessert as you can really use any flavor of pudding you like. I have used lemon, butterscotch, and banana cream in the past and they have turned out really well. You could also combine two like chocolate and banana cream or create your own! I have posted the original recipe though.
Provided by Sooz Cooks
Categories Dessert
Time 7h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- 1st Layer:.
- Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes.
- 2nd Layer:.
- Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust.
- 3rd Layer:.
- Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate.
- 4th Layer:.
- Before serving, cover with remaining cool whip.
Nutrition Facts : Calories 543.2, Fat 32.2, SaturatedFat 15.7, Cholesterol 35.2, Sodium 554.9, Carbohydrate 57.7, Fiber 0.9, Sugar 35.5, Protein 6.8
GRETCHEN'S 4 LAYER CHOCOLATE DESSERT
Make and share this Gretchen's 4 Layer Chocolate Dessert recipe from Food.com.
Provided by Hill Family
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 874.5, Fat 54.5, SaturatedFat 26.5, Cholesterol 58.7, Sodium 757.9, Carbohydrate 88.8, Fiber 3.5, Sugar 58.1, Protein 11.7
FOUR LAYER LEMON DELIGHT
Make and share this Four Layer Lemon Delight recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, margarine, and pecans.
- Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
- Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
- Spread evenly on nut crust.
- Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
- Spread remaining container of Cool Whip evenly over top.
- Refrigerate at least 4 hours.
FOUR-LAYER DESSERT
Surprise your taste buds with this Four-Layer Dessert. Our Four-Layer Dessert has flavor, fluffiness, creaminess & crunch that'll please the whole family.
Provided by My Food and Family
Categories Recipes
Time 3h35m
Yield Makes 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
FOUR LAYER CHOCOLATE DESSERT
Make and share this Four Layer Chocolate Dessert recipe from Food.com.
Provided by jecooks
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 486.7, Fat 29.5, SaturatedFat 16.3, Cholesterol 51.4, Sodium 324.7, Carbohydrate 50.4, Fiber 2, Sugar 31.4, Protein 7.3
LAYERED CURRIED CHEESE SPREAD
Pretty and tasty, this layered dips has become my signature appetizer. We make this for almost every party and family occasion we attend.-Melody Kieffer, Kirkland, Washington
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- Place the cream cheese, cheddar cheese and curry powder in a small food processor; cover and pulse until blended. , Spread onto a 10-in. round serving platter. Spoon chutney over top; sprinkle with coconut, pecans, green onions and dried currants. Chill until serving. Serve with crackers.
Nutrition Facts : Calories 155 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 240mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
FOUR LAYER HAMBURGER AND MACARONI CASSEROLE
Make and share this Four Layer Hamburger and Macaroni Casserole recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 37m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400º F.
- In large skillet, combine beef and seasoning mix.
- Cook over medium-high heat until beef is no longer pink, stirring occasionally (2-3 minutes).
- In medium bowl, mix one package macaroni and cheese with sour cream; spread over bottom of 8-inch-square baking dish.
- Top with beef mixture.
- Spread remaining package macaroni and cheese over beef mixture; top with tomato, potato chips and cheese.
- Bake for 20-25 minutes or until bubbly around edges.
- Top with taco sauce and additional chips if desired, when serving.
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