Best 5 Layer Dessert Recipes

CHOCOLATE DELIGHT

Steps:

• Crust layer: Mix flour, butter and pecans and press into the bottom of a 9 X 13-inch dish or pan. Bake at 325°F for 25 minutes. Remove from oven and cool completely.
• For the bottom layer over crust, mix cream cheese, powdered sugar and 1 cup Cool Whip. This is easiest to mix with an electric mixer. Spread over crust. Chill each layer for about 20 minutes in the freezer before adding the next to give everything a chance to firm up.
• For the second layer, mix together puddings and milk. Mix according to package directions. Spread over cream cheese layer. You can chill for another 20 minutes in the freezer to make spreading the Cool Whip easier.
• Top with remaining Cool Whip and sprinkle with grated chocolate, if desired. Let the dessert chill in the refrigerator for at least 2 hours.

EASY FOUR-LAYER CHOCOLATE DESSERT

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.

5-LAYER DESSERT

Steps:

• Preheat oven to 350 degrees.
• Layer 1: Mix together margarine, flour and chopped walnuts.
• Press into bottom of a 9x13 pan and bake 15 minutes.
• Layer 2: Cream together sugar and cream cheese; fold in one cup cool whip; spread over crust.
• Layer 3: Mix pudding according to box instructions; pour over cream cheese mixture.
• Layer 4: Spread crushed pineapple over pudding
• Layer 5: Spread remaining 16 oz Cool Whip over pineapple.
• Chill 1-2 hours before serving.

5-LAYER COOKIE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Line a 10-inch (25-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides.
• Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top.
• Unclasp the pan and freeze the cookie dough disk.
• Re-clasp the pan, then spray the bottom with cooking spray.
• Pour in the brownie batter.
• Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan.
• Bake for 35 minutes, then cool for about 5 minutes.
• Reduce the oven temperature to 300°F (150°C).
• In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until there are no lumps and the batter is smooth.
• While the brownie is still warm, carefully rotate and press down on the inner cake pan using oven mitts or pads to push the cooked brownie even more up the sides of the springform pan into an even ring. Chill for 30 minutes.
• Arrange a single layer of the sandwich cookies, roughly 14-15, on the bottom of the brownie shell as close together as possible.
• Pour the cheesecake batter on top of the cookies and spread evenly across the top.
• Tap the pan to release any large air bubbles, then bake for about 40 minutes until the cheesecake slightly jiggles in the center. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.
• Arrange another layer of cookies on top of the cheesecake layer, then place the frozen cookie dough disk on top.
• Tuck in any edges, then bake for 20 minutes.
• Chill completely, then release the pan. Slice, and serve with a dollop of whipped cream topped with another cookie!
• Enjoy!

5 LAYER DELICIOUS DESSERT

Steps:

• 1st layer: heat oven to 350°F.
• Mix all the ingredients together (will be on the dry side) and use fingers to evenly pat down into the bottom of a baking dish about 9x13 size.
• Bake for 25 minutes to form crust.
• COOL before 2nd layer.
• 2nd layer: Mix all ingredients together and put all on top of the crust.
• 3rd layer: Open can of Cherries and spread out over 2nd layer.
• 4th layer: Mix the 2 pudding boxes and the milk together and spread out over the cherries.
• 5th layer: Spread out the Cool Whip on top of the pudding mixture and grate the Hershey bar over the whole thing.
• Put the entire dish into the fridge to set up.