Four Layer Delight Recipe -
Four Layer Delight Recipe
  • READY IN 45 mins

Four Layer Delight

Recipe by  

"This is great dessert for any time of year. You can easily change the flavor by substituting a different pudding in place of the butterscotch (we also like chocolate a lot)."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch dish Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  2. In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
  3. Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
  4. In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
  5. 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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2003

This is a great recipe! Instead of browning the crust, simply crush a bag of Pecan Sandies cookies and mix with a cup of melted butter to form a "crust". My mom always makes this with chocolate pudding for holidays, and there is never any left!

Most Helpful Critical Review
Oct 08, 2003

Too sweet for my family

Oct 08, 2003

I normally follow recipes fairly closely, but since I only had 15 minutes before people came over for a potluck, I followed the Pecan Sandies suggestion, and used 1/4 cup of white sugar (based on the not enough sugar comment) instead of the confectioner's sugar, and chocolate pudding. I placed these in short, clear cups, and they were beautiful. Lots of praise when they came out, and more after the first bite. THANKS!!!

May 28, 2012

I make the filling with reduced-fat cream cheese, "light" whipped topping, sugar-free CHEESECAKE instant pudding and fat free evaporated milk. If I have it on hand, I'll spread another layer of light cherry pie filling over the top. I almost always have at least one person ask me for the recipe.

Oct 08, 2003

This cake has been made in our family for years. Instead of using butterscotch I use one box of instant vanilla pudding and one instant box of chocolate along with the same amount of milk.. YUM!

Sep 11, 2004

When I have made this dessert I have only used melted butter, flour & the pecan pieces for the crust and have always used 2 different kinds of pudding. The best combination was *french vanilla & butter pecan*- but I can no longer find butter pecan pudding in an instant. Very delicious with slices of strawberries or bananas on top along with sprinkles of the pecans. So fam. favorite now is vanilla with banana cream. I have made the crust in a 9x13 pan before but like to double the ingredients to get a fuller crust.

Oct 08, 2003

The only thing I would do to this recipe is double the pecan crust & double the cream cheese mixture. There didn't seem to be enough. Otherwise this was excellent!! My family loved it. Thank you

Jun 24, 2011

This timeless recipe has been around such a long time (I’ve been making this since the early ‘70s!) not just because it’s easy and versatile, but because it’s awesome good. It also serves an army! I like playing with this, varying the flavors of pudding (try vanilla and add a layer of bananas or strawberries), crusts (graham cracker and Oreo crusts are easy and work well) and garnishes (crushed Heath bars with the chocolate version are dangerously delicious). Another thing that’s great about this is that it’s dependable because it turns out great every time, therefore, if you have a dessert to bring to a gathering or need one to give away, you can turn to this one confidently as I’ve done on this occasion. I’ve never know anyone who could resist this dessert. (Note: if making this version, use butter, not margarine, for best flavor)


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 333 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Four Egg Yellow Cake

See how to make a simple, fluffy, and moist yellow cake.

Tiramisu Layer Cake

This rich, coffee-flavored classic is surprisingly easy to make.

Double Layer Pumpkin Cheesecake

This rich and creamy cheesecake is a great alternative to pumpkin pie.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States