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
FOUR STACK DESSERT
This is another recipe from my friend Parthenia. We used to spend alot of time at their house when my kids were young. This is one of my oldest son Brandon favorite dessert. He calls it "Chocolate fluff."
Provided by Dorene Nagy
Categories Puddings
Time 20m
Number Of Ingredients 9
Steps:
- 1. Crust- Melt butter. Mix together with flour, sugar and 1/2 cup of the pecans. Press into 9x13 greased baking dish. Bake at 350 for 20 minutes.
- 2. Mix together cream cheese, powdered sugar. Fold in 2 cups of Cool Whip. Spread this over cooled crust.
- 3. Blend together pudding and milk until thick. Spread over cream cheese layer. Cover with remaining 2 cups of Cool Whip and sprinkle with remaining pecans. Keep in refrigerator.
FOUR-FLAVOR SHEET PAN PIE
A clever sheet pan hack gives you quadruple the Thanksgiving pie fun (and saves the time and effort of making four individual pies). Apple, cherry, pumpkin and pecan coexist peacefully in one giant slab that feeds a crowd.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 to 18 servings
Number Of Ingredients 26
Steps:
- For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
- Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
- For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
- For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
- For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
- For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
- Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
- Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
- Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
- Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
- Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.
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!!
STACK PUDDING
had a cookout and a friend brought this dessert...i think i ate most of it...chill time not included
Provided by kdp4640
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- layer 1.
- mix ingredients together and press into greased 9 X 13 pan.
- bake for 15 minutes at 350 degrees.
- let cool completely.
- layer 2.
- mix ingredients together and pour over layer 1.
- layer 3.
- mix ingredients together and pour over layer 2.
- layer 4.
- spread cool whip over layer 3.
- garnish with pecans and/or chocolate curls.
- to make chocolate curls--chill chocolate candy bar and"shave" with a vegetable peeler.
- chill.
- {ihave made this with walnuts in the crust and used butterscotch pudding-- it's all good!
- }.
Nutrition Facts : Calories 314.6, Fat 22, SaturatedFat 10.7, Cholesterol 23.9, Sodium 162.5, Carbohydrate 25.8, Fiber 0.7, Sugar 15.6, Protein 4.6
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.
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