LOW CARB FOUR LAYER DELIGHT
This is a luscious dessert I invented when I was trying to come up with a low carb dessert for my weight loss support group.
Provided by Hippie2MARS
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Layer the toasted pecans in the bottom of a glass jelly roll pan, reserving enough to make 1 T of chopped nuts for topping.
- Whip all ingredients for 2nd layer with a mixer until fluffy.
- Drop in mounds on top of pecans (mixture will be thick) and carefully spread to cover pecans.
- Sprinkle graham cracker crumbs over 2nd layer.
- Don't use more than 1 T.
- Follow same directions as the 2nd layer for the 4th layer, using, of course, the Chocolate Fudge pudding instead of the White Chocolate.
- Drop in mounds over the graham cracker crumb layer.
- Spread very carefully, taking care not to mix the layers.
- Garnish with whipped cream, chopped toasted pecans and a sprinkling of graham cracker crumbs.
- Refrigerate.
Nutrition Facts : Calories 326.9, Fat 33.6, SaturatedFat 17, Cholesterol 96, Sodium 139.9, Carbohydrate 4.6, Fiber 0.8, Sugar 2.1, Protein 3.9
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.
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.
KATO'S CHOCOLATE HAZELNUT DELIGHT TORTE
This is the cake that I request for my birthday. It's so good, definitely worth the extra effort. I hope you enjoy.
Provided by Baby Kato
Categories Dessert
Time 1h30m
Yield 8-12 slices, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Cake - Preheat oven.
- Grease and flour two round 9" cake pans.
- Mix cake as directed on back of package.
- Gently add the grated bittersweet chocolate and the ground espresso to the prepared cake mixture, then pour into pans and bake.
- Cool cakes completely on wire racks.
- Slice each cake layer into two even layers.
- Buttercream Icing - Beat the butter until it is light and fluffy, then add the icing sugar slowly, until well blended.
- Divide the buttercream icing into four bowls equally.
- In #1 bowl add the melted chocolate to the icing, in #2 bowl add the coffee liquid to the icing and in #3 & #4 bowls add 1 tbsp vanilla to both bowls of icing.
- To assemble the cake, place first cake layer.
- on plate.
- Sprinkle cake with 2 tbsps of frangelica and spread chocolate buttercream onto cake.
- Top cake with second cake layer, sprinkle cake with 2 tbsps of frangelica and spread.
- vanilla buttercream onto cake.
- Top cake with third cake layer, sprinkle cake with 2 tbsps of frangelica and spread coffee buttercream onto cake.
- Top cake with fourth cake layer, sprinkle cake with remaining frangelica and spread vanilla butter cream onto top and sides of cake.
- Press the sliced hazelnuts into the sides of the cake and garnish the top with the ground hazelnuts.
- Chill cake in fridge for several hours.
- One hour before serving remove cake from fridge and allow to slowly come to room temperature.
Nutrition Facts : Calories 986.9, Fat 60.5, SaturatedFat 27.5, Cholesterol 91.5, Sodium 538.7, Carbohydrate 113.3, Fiber 4.8, Sugar 84.7, Protein 8.2
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
HAZELNUT FOUR LAYER DELIGHT
Number Of Ingredients 1
Steps:
- Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the vanilla pudding over the bottom crust. Sprinkle with crushed pirouette cookies Top with the whipped cream and sprinkle with cocoa powder. Refrigerate for a couple hours so that it sets.
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- Place 2 cups of whole hazelnuts on a baking sheet in an even layer. Bake for 10 to 12 minutes on the same rack, if possible, until the skins are very cracked and much darker in color. If roasting on the middle and bottom racks of the oven, be sure to swap the baking sheets half way through the back time. Let the hazelnuts cool completely. If you try to pulse them while still warm you will end up with hazelnut butter and not a flour/meal.
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