Layered Ice Box Dessert Recipes

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.

OLD-FASHIONED ICE BOX DESSERT

Steps:

• Cover bottom of 13x9-inch pan with grahams.
• Beat cream cheese in large bowl with mixer until creamy. Gradually add milk, mixing until well blended after each addition. Add dry pudding mix; beat 1 min. Gently stir in half the COOL WHIP; spread over grahams. Cover with remaining COOL WHIP and fruit.
• Refrigerate several hours. Top with coconut just before serving.

25+ BEST LAYERED DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a layered dessert in 30 minutes or less!

ICE BOX PUDDING DESSERT

Steps:

• Mix ingredients for cookie crust. Spread onto bottom of 9x13" pan. Bake at 350F for 15 minutes. Cool.
• Blend together ingredients for cream cheese layer. Spread over cooled crust.
• Prepare vanilla pudding mix with 1 1/2 c milk according to package directions. Pour over cream cheese layer.
• Prepare chocolate or pistachio pudding with 1 1/2 c milk. Pour over vanilla layer.
• Top with cool whip.

CHOCOLATE ICEBOX DESSERT

Steps:

• Layer 1: 1 cup flour and 1 stick oleo mixed really well then add ½ cup of finely chopped pecans mix well press mixture into the bottom of a 9x13 pan and bake 350 degrees 15 min until lite brown....set aside to cool Layer2: 1 c of powdered sugar 1 8oz of cream cheese softened let stand at room temp for several hours to soften ½ of a 9 oz. carton cool whip cream all of the above together until smooth. spread on top of layer 1 that is cool Layer3:2 pkgs instant choc pudding (can sub lemon) 3 cups cold milk if using lemon add 1 teaspoon real lemon juice mix really well together. then pour on top of layer 1 & 2 Layer4: spread remainder of cool whip on top of above layers. sprinkle ½ cup of chopped nuts PS I always use more cool whip at this stage. Set well in refrigerator...usually takes 4 hours to really set firm. but you can serve sooner if necessary.

CHOCOLATE CREAM LAYERED DESSERT

Steps:

• Combine until butter is cut into pea-size pieces. Press into a 9x13 pan. Bake for 10 mins. at 350. Cool slightly.
• Beat the cream cheese and powdered sugar together until mixed well, then mix in the 8 oz of whipped topping until smooth and creamy. Spread on the cooled crust.
• Using whisk. mix together one package of vanilla instant pudding and one package of chocolate instant pudding with 3 cups cold milk, about 2 minutes. Place in the fridge for a few minutes to firm up and then spread on top of cream cheese layer.
• Top pudding layer with 8 oz of whipped topping and garnish with chocolate sprinkles.
• Refrigerate until ready to serve.

LAYERED ICE BOX DESSERT

Steps:

• In a mixing bowl, combine dry cake mix, egg, butter and pecans. Press into a greased 13-in. x 9-in.x 2-in. baking dish. Bake at 350 degrees F for 15-20 minutes or until toothpick inserted near the center comes out clean. Cool completely (as crust cools, it will fall in the center to form a shell).
• In a mixing bowl, beat cream cheese and sugar for 2 minutes. Fold in 1 cup whipped topping. Spread over crust. Refrigerate for 10 minutes.
• In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in nutmeg and extract. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with pecans. Refrigerate for at least 2 hours.