Four Layer Chocolate Pie Food

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.

CHOCOLATE LAYER PIE

Steps:

• 1. For the crust: Mix the flour, 2 tablespoons powdered sugar, melted butter and nuts. Pat into a 13x9 pan. Bake until edges start to brown.
• 2. For the cream cheese layer: With a mixer, combine the powdered sugar and cream cheese. Mix well. Fold in 8 oz whipped topping. Refrigerate until pudding layer is ready. Spread on top of the cooled crust.
• 3. For the pudding layer: In a medium size saucepan add the sugar, cocoa, corn starch, salt, butter, egg yolks and milk. Before heating, stir until well mixed (corn starch won't desolve in hot liquids). Cook on medium heat, whisking constantly, until pudding has thickened. Stir in vanilla. Place on top of cream cheese layer. Cool.
• 4. For the top layer: Top the pudding layer with 8 oz whipped topping. Sprinkle with finely chopped pecans. Cool 4 hours or over night before serving.

TRIPLE-LAYER CHOCOLATE PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.

4 LAYER PIE

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.

ASHLEY'S FOUR LAYERED CHOCOLATE DESSERT

Steps:

• 1. Preheat oven to 350 degrees. Prepare a glass 8 x 8 x 2 inch square dish/pan with nonstick cooking spray.
• 2. Make the first layer: In small saucepan, melt the butter. Stir in the flour until well blended. Stir in the pecans. Scrape the mixture into prepared baking dish/pan and press evenly over the bottom of the dish/pan. (Hint: it will look like a shortbread crust). Bake in a 350 degree oven until lightly browned, about 20 minutes. Oven temperatures vary so keep an eye it so that you don't over brown it. Transfer the dish/pan to a wire rack to cool.
• 3. While crust is cooling, prepare chocolate layer, which is the third layer: In a medium saucepan, whisk the sugar, cocoa powder, flour, cornstarch and salt. Whisk in the egg yolks and milk until well blended and smooth. Cook, stirring over medium heat until thickened and boiling, 6 to 8 minutes. Stir in the butter & vanilla. Scrape mixture into a bowl. Place a piece of waxed paper directly on the surface of the mixture, and let cool, about 30 minutes.
• 4. Make the second layer: In a medium bowl, with an electric mixer on medium speed, beat the cream, if using, until stiff peaks form. In another bowl, beat together the cream cheese and confectioners' sugar until smooth. Add the whipped cream or nondairy whipped topping and, at low speed, beat just until blended. Spread over the cooled first layer in the baking dish/pan.
• 5. To form the third layer: Spread the chocolate mixture over the cream cheese layer. Place a piece of waxed paper directly on the surface of the mixture and refrigerate for at least 3 hours until firm and chilled or overnight. (I do it overnight). You can make this recipe up to this point a day ahead.
• 6. Make the fourth layer: Take glass dish/pan from the refrigerator and remove the waxed paper from the top. In a medium bowl, with an electric mixer at medium speed, beat the heavy cream (if using) until stiff peaks form. Spread the top with the whipped cream or the nondairy whipped topping. Sprinkle with pecans and serve or refrigerate until ready to serve. Enjoy!

FOUR LAYER CHOCOLATE CREAM CHEESE PIE

Steps:

• Mix the crust ingredients, pack into bottom of a 9x13 baking pan, bake at 325 degrees for about 25 minutes (until crust is light brown). Cool completely.
• Beat together the powdered sugar, cool whip and cream cheese. Set aside.
• Beat together the chocolate pudding and milk, let it set up in the refrigerator for about 5 minutes. Make sure you only put 3 c milk, instead of the amount specified on the back of the pudding box.
• When crust is cool, spread white layer evenly over crust. I find this is easier if you spoon big dollops in many places over crust, as opposed to spooning it all out in one spot. That way the crust isn't as likely to crumble when you spread it evenly.
• Spread the chocolate mixture evenly over the cream cheese mixture.
• Spread cool whip evenly over the chocolate layer. I try to put about as much cool whip on top to be as thick as the other layers.
• Top with chopped nuts, chocolate chips, or anything else that sounds scrumptious.

FOUR LAYER CHOCOLATE PIE

Steps:

• Crust.
• 1. Combine all ingredients either by hand or in a food processor.
• 2. Press into a 9 inch pie plate.
• 3. Bake at 350 degrees for 15 minute
• 4. Let cool.
• Cream Layer.
• 1. Mix together the Cream cheese, cornstarch, powdered milk, sweetener, and whipped cream.
• 2. Spread in the bottom of the crust and chill.
• Chocolate Pudding Layer.
• 1. Combine cornstarch, cocoa and honey (sugar) in a saucepan.
• 2. Mix in milk and stir to dissolve.
• 3. Over medium heat cook, stirring until milk mixture comes to a boil. About 10 minute You can add the semi-sweet chocolate here if you desire.
• 4. Cook 2 to 3 minutes more, stirring.
• 5. Remove from the heat and stir in Vanilla.
• 6. Pour the Chocolate pudding on top of the creamy layer.
• 7. Place plastic wrap on the top of the pudding and chill.
• 8. Once the Chocolate Pudding is cool and set. top the pie with more whipped cream and chill.

CREAMY CHOCOLATE LAYERED PIE

Steps:

• Mix cream cheese, 1 tablespoons of milk and sugar in a large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups of the whipped topping. Spread mixture on bottom of crust.
• Pour 1 1/2 cups milk into bowl. Add pudding mixture. Beat with wire whisk for 1 minute. Stir in 2 cups of the whipped topping. Spread over cream cheese layer.
• Refrigerate for 4 hours or until set.
• Garnish with remaining whipped topping. Store leftover pie in refrigerator.

FOUR LAYER DELIGHT

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.

CHOCOLATE LAYER PIE

Steps:

• Combine cookie crumbs, 3 Tbs sugar and melted butter.
• Press firmly into 9 inch pie plate covering bottom and sides evenly.
• Bake at 350° F for 10 minutes.
• In a medium sized bowl, beat cream cheese, sugar, and 1 tbs milk in large bowl until smooth.
• Gently stir in 1/2 of the whipped topping.
• Spread on bottom of baked crust.
• In a medium saucepan, combine the 1/3 cup sugar and the cornstarch.
• Stir in the milk, chocolate, and 1 tablespoon butter.
• Cook on medium stirring constantly until thickened and bubbling.
• Reduce heat; cook and stir 2 additional minutes.
• Remove 1 cup of mixture from pan.
• Gradually stir the 1 cup of mixture into egg yolks.
• Return mixture to saucepan; bring to boil.
• Cook, stirring constantly for 2 additional minutes.
• Stir in vanilla.
• Set pudding aside to cool for a few minutes.
• Turn pie filling into pie pan on top of the cream cheese layer.
• Refrigerate for 4 hours or until set.
• Just before Serving spread remaining whipped toping over pudding layer, and garnish with shaved chocolate.

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.