Low Carb Four Layer Delight Recipes

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:

• 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:

• Toss nuts with flour and work in margarine until well blended. Press into bottom of 9 x 12 pan. Bake at 350°F for 15-20 minutes.
• Beat half of Cool Whip with cream cheese and Splenda until smooth and creamy. Spread over cooled crust.
• Whip instant pudding with milk and spread over cream cheese filling. Top with remaining Cool Whip and sprinkle with additional nuts.

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:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
• Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
• In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
• Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

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:

• 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.