Four Layer Delight

Four Layer Delight

58
JTEXAS 0

"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)."
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Ingredients

45 m servings 343 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

58
  1. 65 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

Too sweet for my family

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 ...

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 o...

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 ...

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!

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 &...

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 ...

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 ar...

My sister, Letty makes this for our family get-togethers and we would be upset if she did not bring it. It tastes so good. The combination of the crisp shorbread crust with the creamy pudding,...

This is soooooo delicious!!! I recommend also trying chocolate pudding! YUMMMMMMMMMMMMM.