Four Layer Dessert Bates Recipes

FOUR LAYER DESSERT

Steps:

• Blend together 1st layer ingredients and press into an ungreased 9x13 baking dish. Bake at 375 degrees for 20 minutes.
• Cream together 2nd mixture and spread onto cooled crust.
• Mix together 3rd layer ingredients and spread on next.
• Top with Cool Whip and sprinkle with chopped pecans.
• Variations:
• Coconut Layer dessert: use 2 instant coconut cream pudding mixes as filling layer. Top with whipped cream and ½ cup flaked coconut, toasted.
• Cherry Layer dessert: use 2 cans cherry pie filling as a layer. Top as usual.

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.

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.

GRETCHEN'S 4 LAYER CHOCOLATE DESSERT

Steps:

• Layer 1: soften margarine. Mix with flour, add pecans. Put into 9 x 13 baking pan and bake at 350 degrees for 20 minutes. Remove and cool completely.
• Layer 2: Mix powdered sugar with cream cheese, add 1 cup of cool whip, and spread on crust.
• Layer 3: Mix instant pudding with milk. Follow pkg directions and spread over layers.
• Layer 4: Top the 3 layers with remaining Cool Whip. Garnish with shaved chocolate bar and top with cherries and chopped nuts.

FOUR-LAYER DESSERT

Steps:

• Heat oven to 350ºF.
• Mix flour, nuts and margarine; press onto bottom of 13x9-inch pan. Bake 15 min. or until lightly browned. Cool.
• Beat neufchatel cheese and sugar with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.
• Beat pudding mixes and milk with whisk 2 min.; spread over cream cheese layer. Top with remaining COOL WHIP. Refrigerate several hours or until chilled.

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.

FOUR LAYER DESSERT

Steps:

• Mix layer 1; pat into 9 x 13" pan. Bake at 350* for 15 minutes. Cool. Mix layer 2 and spread over layer 1; cool. Mix layer 3, beating well until thick; chill. Place over layer 2. Top with layer 4 and refrigerate. Note: Time does not include cooling or chilling.

FOUR LAYER CHOCOLATE DESSERT

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.