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Four Layer Dessert

Source of Recipe

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Recipe Introduction

This was a big hit at PTO luncheon. You can reduce fat & calories by substituting low-fat or fat-free cream cheese & fat-free nondairy whipped topping.

List of Ingredients

1/2 C. butter, melted (1 stick)
1 C. flour
1 C. chopped pecans, divided
1 8-oz. cream cheese, softened
1 C. powdered sugar
1 12-16 oz. container nondairy whipped topping, divided
2 3-oz pkgs. instant chocolate pudding (or 1 lrg. pkg.)
3 C. milk


Recipe

Heat oven to 350°.

Combine melted butter, flour, & 3/4 cup of the chopped pecans in a bowl. Mix well; press into the bottom of a 10" springform pan with removable bottom,or in the bottom of a 9"x13" glass baking dish. Bake for 15 - 20 minutes, until golden. Remove from oven and set aside to cool.

Combine cream cheese, powdered sugar & 1 cup of the nondairy whipped topping in a medium bowl. Spread over nut crust.

Combine instant pudding with milk & spread over cream cheese layer.

Top with remaining nondairy whipped topping (8 oz.). Sprinkle with remaining 1/4 cup of chopped pecans (or grated chocolate) & refrigerate until ready to serve.

If prepared in springform pan with removable bottom, run a knife aroound the sides of the pan before unlatching the clamp & slicing into wedges.