Four layers of goodness!
Shortbread Crust + Sweetened Cream Cheese + Chocolate Pudding + Whipped Cream =
This was my favorite dessert as a kid--so I called my mom and got the recipe.
Know what? I still love it, just as much as I did when I was a kid.
First make the shortbread crust--butter, flour, pecans.
Next layer--cream cheese, powdered sugar, Cool Whip.
Layer number 3, chocolate pudding--Yep, instant.
Finish it off with a layer of Cool Whip.
Four Layer Chocolate Delight
1/2 cup butter (1 stick), melted
1 cup all-purpose flour
1/2 cup finely chopped pecans
1- 8 oz package cream cheese, softened
1 cup powdered sugar
2- 3.9 oz packages instant chocolate pudding
3 cups milk
1- 12 oz container whipped topping
Preheat the oven to 350 degrees. In a bowl mix together the butter, flour, and pecans. Press the mixture into the bottom of a 9x13-inch glass baking dish. Bake for 15 to 20 minutes, until lightly browned. Allow to cool completely. In a bowl mix together the cream cheese, powdered sugar, and 1 cup Cool Whip. Spread over top the cooled crust. In another bowl mix together the pudding mix and milk, mix until thickened; spread over top the cream cheese layer. Top with the remaining whipped topping; refrigerate for at least 8 hours or overnight before serving.