Three Layered 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.

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!

3 LAYERED CHOCOLATE DELIGHT DESSERT

Steps:

• 1st layer.
• Mix chopped pecans, flour, and softened butter.
• Put in 9x13 inch pan.
• Bake for 10 minutes at 350 degrees, take out and cool.
• 2nd layer.
• Whip and spread cream cheese, powdered sugar, and 1 cup plus two tablespoons cool whip.
• Spread on cool crust and refrigerate for 10 minutes.
• 3rd layer.
• Mix chocolate pudding with milk. Beat for 2 minutes.
• Refrigerate 10 minutes.
• Spread on top of other layers.
• Top with cool whip, and sprinkle with nuts on top.

THREE LAYER DESSERT

Steps:

• Mix flour, pecans, 2 tbsp powdered sugar, and butter and spread into 9x13-inch pan.
• Bake for about 15 minutes at 315°F.
• Let cool.
• Mix cream cheese and 1 cup powered sugar.
• Spread onto first layer.
• Mix pudding together as per the package instructions and spread onto second layer.
• Let pudding set up.
• Add Cool Whip as desired onto pudding layer.

JELL-O 123 LAYERED DESSERT

Steps:

• Stir boiling water into JELL-O in a bowl until dissolved.
• Add 2/3 of frozen COOL WHIP to same bowl one spoonful at a time, whisking until it is melted and blended.
• Pour into small clear drinking glasses.
• Refrigerate at least 3 hours, until set.
• Top layered dessert with remaining whipped topping and ENJOY!

LAYERED LEMON DESSERT

Steps:

• In a bowl, cut butter into flour until mixture resembles coarse crumbs; stir in pecans. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, combine cream cheese and confectioners' sugar until smooth. Fold in whipped cream; spread over cooled crust. , In a saucepan, combine 1 cup water, pudding mix, sugar, and egg yolks until smooth. Stir in the remaining water. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon; cool. Spread over cream cheese layer. , In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over lemon layer. Cover and refrigerate until serving.

LAYERED PUDDING DESSERT

Steps:

• Combine butter, flour, and pecans.
• Press into 13x9 inch pan and bake at 350 degrees for 20 minutes. Cool.
• Blend cream cheese, powdered sugar, and 1 cup Cool Whip.
• Spread over cooled crust.
• Blend instant puddings with milk until thick. Spread over cream cheese filling.
• Top with remaining Cool Whip and chill well.
• ***You can use whatever flavor instant pudding you like.