Four-Layer Dessert

SUBMITTED BY: JELL-O

"Perfect for any occasion, this dessert layers an almond crust with a cool cream cheese mixture, instant pudding and creamy whipped topping."

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READY IN

3 Hrs 35 Min

SERVINGS

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Servings
USMETRIC

1 cup flour
1/2 cup finely chopped PLANTERS Slivered Almonds
1/4 cup margarine, melted
1 (8 ounce) package PHILADELPHIA FREE Fat Free Cream Cheese, softened
1/2 cup powdered sugar
2 cups thawed COOL WHIP LITE Whipped Topping, divided
3 cups fat free milk
2 pkg. (4 serving size) JELL-O Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, any flavor

Mix flour, almonds and margarine in large bowl until well blended and crumbly. Press firmly onto bottom of 13x9-inch baking pan. Bake at 350 degrees F for 15 minutes or until lightly browned. Cool.
Stir cream cheese and powdered sugar with wooden spoon until well blended. Gently stir in 1 cup of the whipped topping. Spoon over crust.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Spoon over cream cheese mixture. Spread with remaining 1 cup whipped topping. Refrigerate 3 hours or until ready to serve.

Tip
How To Easily Remove Dessert from Pan
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Spoon over cream cheese mixture. Spread with remaining 1 cup whipped topping. Refrigerate 3 hours or until ready to serve.
If pudding layer seems too soft for layering, refrigerate dessert 15 minutes before covering with final whipped topping layer.

Reviewed on Mar. 25, 2008 by njmom

Very easy, and delicious! Used pecans instead of almonds. MORE

Reviewed on Jul. 6, 2008 by Robin

I made this into a decadent chocolate dessert by making a chocolate creme oreo cookie crust... MORE

Reviewed on Nov. 28, 2007 by ANONYMOUS_COOKER

Yummy! I had 4 oz of fat free cream cheese that I needed to use up, and I found this recipe,... MORE

Reviewed on Apr. 28, 2008 by bakingmoma

This receipe is good but the crust need to be more firm. The cream cheese mixture can be... MORE

Reviewed on Nov. 20, 2007 by Hey_lay_dee

I have been making this dessert for 20 years. Kids and adults alike love it. Couldn't be... MORE

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