Four Layer Chocolate Cream Cheese Pie Recipes

Steps:

• In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

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.

Steps:

• Beat the cream cheese, 1/2 cup of the sugar, the cocoa powder, milk and vanilla extract in a medium bowl with an electric mixer until fluffy.
• Spread in the chocolate cookie crust.
• Beat the heavy cream with the remaining 2 tablespoons of the sugar in a second medium bowl with an electric mixer until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.

Steps:

• Beat cream cheese, 1 tablespoons milk and sugar in large bowl with wire whisk until well blended.
• Gently stir in 1-1/2 cups of the whipped topping.
• Spread onto bottom of crusts.
• Pour 2 cups milk into another large bowl.
• Add pudding mixes.
• Beat with wire whisk 2 minutes or until well blended (mixture will be thick).
• Immediately stir in the remaining whipped topping.
• Spread over cream cheese layer in crusts.
• Refrigerate 4 hours or until set.
• Store leftover pie in refrigerator.

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.

Steps:

• Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread onto bottom of crust.
• Beat pudding mixes and 2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Immediately stir in remaining COOL WHIP; spread over cream cheese layer in crust.
• Refrigerate 4 hours or until firm.

Steps:

• In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
• In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.

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.

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.