Four Layer Yummy

I would much rather be underestimated than overestimated. It’s all about expectations. If you walk into Chuck-A-Rama for dinner your expectations are low. You might have a great meal…or you might have a hair baked into your roll. Yes, I’m still traumatized.

This dessert is definitely initially underestimated. When you think pecan shortbread with a cream cheese layer, then a pudding layer, then whipped cream…hmmm…sounds okay, nothing spectacular. But then every time I have had this I take a little square for myself and when I go back to get more…NOTHING LEFT! I seriously could eat the whole pan. The crust is the best part.

I made this in Arizona last time I was down and was taking pictures and my sister said, “Good luck making that look appetizing.” Thanks. Not that it doesn’t look appealing but it’s very creamy and doesn’t hold it’s shape especially outside in 115 degree weather. My sister-in-law even made a low calorie version last time we were together using sugar-free pudding and low-fat whipped cream and it still tasted great. It’s versatile too. Try it with banana or even pistachio pudding.

Four Layer Yummy

Ingredients

    1st Layer:
  • 1 cup flour
  • 1/2 cup pecans, chopped finely
  • 1/2 cup butter, melted
  • 2nd Layer:
  • 1 (8 oz) block of cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 of an 8 oz container of Cool Whip (thawed) or use 1/2 a batch of homemade whipped cream
  • 3rd Layer:
  • 1 large box (5.9 oz) instant chocolate pudding (you can substitute banana, pistachio, coconut, or butterscotch)
  • 4th Layer:
  • Remaining half container of Cool Whip or fresh whipped cream

Instructions

  1. Preheat oven to 350 degrees.
  2. For the 1st Layer: Combine flour, pecans, and butter and press evenly into a 9X13 pan. Bake at 350 degrees for 15 minutes. Cool completely.
  3. For the 2nd Layer: Mix cream cheese and powdered sugar with an electric mixer until light and fluffy. Fold in whipped cream. Spread over pecan shortbread crust and store in the fridge while you make the next layer.
  4. For the 3rd Layer: Make pudding according to package directions. Pour over cream cheese layer.
  5. For the 4th Layer: Spread remaining half of Cool Whip or fresh whipped cream over the pudding layer. Garnish with chocolate shavings if desired. Store in fridge.

Notes

Source: Audrey Frahm

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Comments

  1. Looks amazing! Yum.

  2. I am wondering if I could make this even easier {’cause I am all about the easy…} and use Keebler Pecan Sandies as the base?!? I will try it and let you know- this sounds yummy and looks delicious!

  3. Try coconut pudding with toasted coconut on top!!!!

  4. @Rach,
    I actually think the Pecan Sandies might work! Let me know.

    @Anonymous,
    How did I not think of coconut pudding with toasted coconut on top?!! That sounds like heaven!

  5. My mom makes the same thing, but with butterscotch. For such a simple dessert…it is one of my favorites. I will have to try some of the variations!

  6. Is there really no sugar in the crust??

  7. @Nikki,
    Really there’s no sugar in the crust. It doesn’t need it, trust me.

  8. This crust is so good with some toffee bits in it and instead of chocolate pudding using butterscotch. My mouth is watering.

  9. I totally trust you!! Looks delicious. I love pudding…:)N

  10. My MIL is the queen of this recipe. She makes it with Lemon Pudding. The sweet/sour combo is heavenly. I request it for my birthday, every year. *Then* she had the inspiration to make a holiday version of it with the seasonal Pumpkin Pudding. The pecan bits on top sealed the deal. Try it!! :)

  11. I giggles when I saw this Christy, this is what Rusty has for his birthday every year. He hates cake, so we get this instead. One pan for us and one more just for him! We just call it Chocolate Dessert.

  12. “sounds okay, nothing spectacular” I completely disagree. I looked at this and groaned. I WANT!

  13. sounds heavenly :)

  14. My mom makes this for my dad all the time, it’s his all time favorite! We call if “Barbershop Pie”, although I don’t know why? YUM!

  15. This is one of my favorite recipes — love it.

  16. One of my favorites! We call it Chocolate Yum Pudding.

  17. My mom used to make this all the time. She called it Dieter’s Downfall.

  18. I’ve made something very similar to this for years! Instead of just plain chocolate pudding, we mix chocolate and vanilla puddings together, and we layer bananas between the crust and pudding. My mom’s recipe card calls it “The next-best thing to Robert Redford”! haha

  19. Use cook and serve Lemon instead of chocolate,too. WONDERFUL. The instant in lemon is not nearly as zesty as the cook and serve. Just let it set in fridge until chilled and then pour over the cream cheese mixture. I’m famous for making this EXACT recipe in my family :) It’s a great one!!

  20. Hey Christy! My Mom makes this for us EVERY year at Christmas – but she calls in Sex in A Pan….! We LOOOOOVE it!

  21. I saw this and I was so excited! Every year, we have Thanksgiving at the family farm with all of my dad’s cousins. One of the cousins brings this exact dish every year referred to as “chocolate stuff” and it is gone within five minutes of being put on the dessert table! Everyone has asked her for the recipe and she always refused, so my family (being the nosy little foodies that we are) started guessing as to the ingredients. We were almost right on (the cream cheese kept throwing us since it wasn’t as overpowering as plain cream cheese usually is). When I saw this, I immediately showed it to my mother and we agreed to make it one night to surprise my older brother! Thank you!!

  22. Christy, thanks for posting this. I haven’t made it in years. I found using the cooked pudding and then cooled makes a awesomely richer dessert. I am gonna try the cooked coconut pudding with the coocnut on top. When I made the banana flavor I used the instant one time and decided to try the cooked. So much better and I sliced bananas and put on top of the cream cheese layer. It was so yummy. It is time to try this again for some pot lucks.

  23. I am still laughing at your Chuck A Rama comment! I grew up in Utah and my families idea of “Fancy Restaurant” was Chuck A Rama and Sizzler. It totally IS hit or miss! And I made this dessert and it was incredible!

  24. Sandi Groves Boyd says:

    My mom used to make this recipe,with lemon and has also made it with chocolate. But we call it, “You’re lucky if there is anything left ” It is soo good

  25. Maricela Reyes says:

    Hi OMG!! I am overly excited that I came across this page. I actually found it on google images. An old friend of mine used to make this cake and would never give me the recipe! I remembered the ingredients but did not know any steps on how to make this. I have searched for this recipe for over 6 years and my search has finally come to an end!!! Thank you! I must say this is a very dangerous dessert! You can literally eat the whole pan in one sit down! lol I will be making this dessert for my daughters tea party! And I am positive it will be a crowd pleaser! Once again Thank You Sooooo Much!

  26. Kristin McBride says:

    This recipe has been around for forever! I remember Mom making it when I was a kid…YUM!! A classic!:) Another version is making an Oreo crumb crust and sprinkling some extra Oreo crumbs on the top! We call it Oreo Delight! So, so freaking good! Try it…it’s the bomb!:) My hubbie LOVES it so much I’m going to make it for him for Valentine’s Day.:)