Four Layer Delight Recipes

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:

• 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.

Steps:

• 1. Mix and spread first layer in a 13x9 pan. Bake at 350 degrees for 20 minutes. Let cool completely.
• 2. Mix and spread second layer over baked first layer.
• 3. Mix third layer well and spread over second layer.
• 4. Top with Cool Whip, and chopped nuts (optional). Refrigerate several hours before serving.

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.

Steps:

• Preheat oven to 350 degrees. 1st Layer: Melt butter and mix together with flour and nuts. Press into bottom of 13" x 9" Pyrex dish. Bake until brown. Cool completely. 2nd layer: Mix ingredients together well and spoon onto crust. 3rd Layer: Mix pudding according to instructions and pour over cream cheese mixture. 4th Layer: Spread Cool Whip over the pudding layer and sprinkle chopped nuts on top. *For Butterscotch flavoring, use two small pkgs of Butterscotch instant pudding and put grated Heath Candy Bar on top.

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.

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.

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.