4layerpie Recipes

Steps:

• Mix first thee ingredients.
• Add fine chopped pecans.
• press into 9x13 pan.
• Bake shell at 350 for 15 min.
• Soften cheese, then blend in sugar and Cool whip.
• Spread over cooled crust.
• Make pudding as directed.
• I like cooked pudding best but you can use instant.
• You can also use 2 small packages.
• And any other flavor you like.
• Spread on top.
• You can sprinkle chopped pecans or chocolate ants on top.
• Refrigerate.

Steps:

• Combine butter, flour, and pecans.
• Press into 13x9 inch pan and bake at 350 degrees for 20 minutes. Cool.
• Blend cream cheese, powdered sugar, and 1 cup Cool Whip.
• Spread over cooled crust.
• Blend instant puddings with milk until thick. Spread over cream cheese filling.
• Top with remaining Cool Whip and chill well.
• ***You can use whatever flavor instant pudding you like.

Steps:

• 1st Layer:.
• Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes.
• 2nd Layer:.
• Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust.
• 3rd Layer:.
• Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate.
• 4th Layer:.
• Before serving, cover with remaining cool whip.

Steps:

• Crust.
• 1. Combine all ingredients either by hand or in a food processor.
• 2. Press into a 9 inch pie plate.
• 3. Bake at 350 degrees for 15 minute
• 4. Let cool.
• Cream Layer.
• 1. Mix together the Cream cheese, cornstarch, powdered milk, sweetener, and whipped cream.
• 2. Spread in the bottom of the crust and chill.
• Chocolate Pudding Layer.
• 1. Combine cornstarch, cocoa and honey (sugar) in a saucepan.
• 2. Mix in milk and stir to dissolve.
• 3. Over medium heat cook, stirring until milk mixture comes to a boil. About 10 minute You can add the semi-sweet chocolate here if you desire.
• 4. Cook 2 to 3 minutes more, stirring.
• 5. Remove from the heat and stir in Vanilla.
• 6. Pour the Chocolate pudding on top of the creamy layer.
• 7. Place plastic wrap on the top of the pudding and chill.
• 8. Once the Chocolate Pudding is cool and set. top the pie with more whipped cream and chill.

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

Steps:

• Mix the crust ingredients, pack into bottom of a 9x13 baking pan, bake at 325 degrees for about 25 minutes (until crust is light brown). Cool completely.
• Beat together the powdered sugar, cool whip and cream cheese. Set aside.
• Beat together the chocolate pudding and milk, let it set up in the refrigerator for about 5 minutes. Make sure you only put 3 c milk, instead of the amount specified on the back of the pudding box.
• When crust is cool, spread white layer evenly over crust. I find this is easier if you spoon big dollops in many places over crust, as opposed to spooning it all out in one spot. That way the crust isn't as likely to crumble when you spread it evenly.
• Spread the chocolate mixture evenly over the cream cheese mixture.
• Spread cool whip evenly over the chocolate layer. I try to put about as much cool whip on top to be as thick as the other layers.
• Top with chopped nuts, chocolate chips, or anything else that sounds scrumptious.