4 Layer Pie Recipes

FOUR LAYER DELIGHT

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.

LEAP DAY 4-LAYER PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Unroll 1 tube of pizza dough and cut in half crosswise. Loosely shape into 2 8-inch (20 cm) circles, trimming off the corners if necessary. Transfer the dough rounds to the prepared baking sheet, spacing at least 1 inch (2.5 cm) apart.
• Bake the pizza dough rounds for 15 minutes, until light golden brown. Let cool completely.
• Make the garlic oil: In a liquid measuring cup or small bowl, stir together the olive oil, garlic powder, Italian seasoning, salt, red pepper flakes, and parsley until combined. Set aside.
• Unroll 2 more tubes of pizza dough and cut both in half crosswise. Reserve 1 half for later. Cut the 3 remaining halves crosswise into 8 strips each, for a total of 24. Tie each strip into a knot and place in a large bowl.
• Pour the garlic oil over the dough knots and toss to coat completely. Set aside.
• Make the pasta bake: In a separate large bowl, mix together the ricotta, egg, marinara sauce, and Parmesan cheese until combined. Add the penne, sliced pepperoni, and mozzarella and mix until well incorporated. Set aside.
• Make the sprinkle cookie dough: In a medium bowl, mix together the sugar cookie dough and sprinkles until the sprinkles are evenly distributed. Set aside.
• Assemble the pie: Grease an 8-inch wide and 5-inch tall Dutch oven with nonstick spray.
• Arrange the dough knots evenly in the bottom of the Dutch oven. Sprinkle the mozzarella cheese over the dough.
• Unroll the remaining package of pizza dough. Cut in half crosswise. Use the dough to line the walls of the Dutch oven, letting it hang over the edge by ½ inch. Use the reserved half piece of dough to patch together any gaps. Allow the bottom edge of the dough to overlap the shredded mozzarella, so there is no gap.
• Spread the spinach-artichoke dip over the shredded cheese in an even layer. Place one of the baked dough rounds on top of the dip, trimming to fit as needed.
• Add the pasta bake mixture on top of the pizza dough round and spread in an even layer. Top with the whole pepperoni. Place the remaining baked dough round on top, trimming to fit as needed. Fold the overhanging dough over the baked dough round.
• Spread the sprinkle cookie dough in an even layer over the pizza dough. Arrange the chocolate sandwich cookies on top.
• Bake the pie for 45-50 minutes, until the cookie is golden brown around the edges.
• While the pie is baking, make the garlic butter: Combine the butter, garlic and salt in a small bowl. Microwave in 30-second intervals, until the butter is melted.
• Let the pie cool for 40 minutes. Run a knife around the edge of the Dutch oven and carefully invert the pie onto a serving platter. Brush the top of the pie with the garlic butter and sprinkle with the Parmesan cheese and parsley.
• Slice the pie and serve with the warm marinara and whipped cream alongside.
• Enjoy!

FOUR LAYER DELIGHT

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.

EASY FOUR-LAYER CHOCOLATE DESSERT

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.

4 LAYER DELIGHT

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.

FOUR LAYER PIE

Steps:

• 1. Preheat oven to 375 degrees F
• 2. 1ST LAYER...Melt butter in pie plate
• 3. Stir in flour and pecans
• 4. Press out to form crust
• 5. Bake at 375 degrees F until brown; approximately 30 minutes
• 6. NOTE: Be sure to completely cool before adding 2nd layer
• 7. 2ND LAYER...In a mixing bowl - Cream sugar and cheese
• 8. Add the Cool Whip
• 9. Blend this well then lay in crust
• 10. 3RD LAYER...In a seperate mixing bowl - Beat both ingredients together; mix well
• 11. Let this mixture stand for 5 minutes
• 12. Spread over the cream cheese layer
• 13. 4TH LAYER...Spread remainer of Cool Whip
• 14. Sprinkle with finely chopped pecans
• 15. (optional) Place in fridge if desired
• 16. Put in freezer before serving

FOUR-LAYER CHOCOLATE PIE

Steps:

• Combine flour, margarine and chopped pecans. Press into bottom of pie pan. Bake at 350 degrees F for 15 minutes. Cool completely. With an electric mixer, combine cream cheese, powdered sugar and half of the whipped topping. Spread over crust. Combine pudding, milk and vanilla and mix until thick. Spread over cream cheese mixture. Cover with remaining whipped topping. Sprinkle with toasted pecans. Refrigerate until ready to serve.

4 LAYER PIE

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.

CHOCOLATE DELIGHT

Steps:

• Combine flour, butter, 1 cup of pecans and salt then press into the bottom of a 13x9 baking dish. Bake at 325 degrees for 25 minutes. Cool completely.
• Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip then mix until combined. Spread cream cheese mixture evenly onto crust.
• Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for two minutes. Spread chocolate mixture evenly onto cream cheese layer.
• Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.