Leap Day 4 Layer Pie Recipe By Tasty

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FOUR LAYER PIE



Four Layer Pie image

This is 1 of my late wife's recipes. She was a member on Just A Pinch.com http://www.justapinch.com/me/mbf Brenda Kay Friley...May 27, 1965 - September 19, 2012 We was married on October 9, 2010...pictures of our wedding is in my photo album

Provided by Rev BJ Friley

Categories     Pies

Time 30m

Number Of Ingredients 11

1ST LAYER
1 c flour
1 c pecans, firmly chopped
1 stick butter
2ND LAYER
1/2 large cool whip
1 (8 oz container) cream cheese
1 c powdered sugar
3RD LAYER
1 large package jello chocolate instant pudding
2 1/2 c milk

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

4 LAYER PIE



4 Layer Pie image

This dessert used to be the hit of our "Young Married" Sunday School Class potlucks and it is still a delicious dessert today! This is a very versatile dessert as you can really use any flavor of pudding you like. I have used lemon, butterscotch, and banana cream in the past and they have turned out really well. You could also combine two like chocolate and banana cream or create your own! I have posted the original recipe though.

Provided by Sooz Cooks

Categories     Dessert

Time 7h

Yield 10 serving(s)

Number Of Ingredients 11

3 tablespoons powdered sugar
1 1/2 cups flour
3/4 cup margarine, softened
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip (you will use an entire 12 oz container of Cool Whip for the recipe)
1 teaspoon vanilla
1 (3 1/2 ounce) package chocolate instant pudding (small box)
1 (3 1/2 ounce) package instant vanilla pudding (small box)
3 cups milk
3 cups Cool Whip (aprox. the remainder from the 2nd Layer of the 12 oz container)

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.

Nutrition Facts : Calories 543.2, Fat 32.2, SaturatedFat 15.7, Cholesterol 35.2, Sodium 554.9, Carbohydrate 57.7, Fiber 0.9, Sugar 35.5, Protein 6.8

LEAP DAY 4-LAYER PIE RECIPE BY TASTY



Leap Day 4-Layer Pie Recipe by Tasty image

Leap Day only comes around once every 4 years. That means we have to make up for everything we could be eating if we had that extra day every year. Enter the 4-Layer Pie: each layer, separated by pizza dough, is a different course: garlic knots, spinach dip, pasta bake, and a giant cookie base. Don't @ us, just dig in!

Provided by Betsy Carter

Categories     Dinner

Yield 12 servings

Number Of Ingredients 30

4 tubes store-bought pizza dough
4 tablespoons olive oil
½ teaspoon garlic powder
1 tablespoon italian seasoning
1 teaspoon kosher salt
½ teaspoon red pepper flakes
1 tablespoon fresh parsley, minced
½ cup ricotta cheese
1 large egg, lightly beaten
1 cup marinara sauce
¼ cup grated parmesan cheese
3 cups penne pasta, cooked
10 pepperonis, thinly sliced
2 cups shredded mozzarella cheese
1 package sugar cookie dough, left at room temperature for 30 minutes
⅓ cup rainbow sprinkles
nonstick cooking spray, for greasing
2 cups shredded mozzarella cheese
2 cups spinach artichoke dip
20 whole pepperonis
16 chocolate sandwich cookies
1 package chocolate chip cookie dough
½ stick unsalted butter
4 cloves garlic, minced
½ teaspoon kosher salt
1 tablespoon grated parmesan cheese
1 tablespoon fresh parsley, minced
1 cup marinara sauce, warmed
1 cup whipped cream
1 dutch oven, 8-inch wide and 5-inch (18 cm and 13cm)

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!

Nutrition Facts : Calories 1323 calories, Carbohydrate 167 grams, Fat 55 grams, Fiber 6 grams, Protein 37 grams, Sugar 40 grams

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