Best Four Layer Dessert Recipes

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.

FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Stir in pecans. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake until lightly browned, 15-20 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust., In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Gently spread over cream cheese layer. Top with whipped cream; sprinkle with almonds. Refrigerate until cold.

FOUR LAYER CHOCOLATE DESSERT

Steps:

• Crust Layer- Mix crust ingredients, press into 13x9" baking dish, and bake 25 minutes at 325 degrees.
• Cream Cheese Layer- Mix ingredients and spread over COOLED crust.
• Pudding Layer- Mix ingredients, spread over cream cheese layer.
• Cover dessert and put in refrigerator to set.
• Topping Layer- Once dessert has set, spread top with Cool Whip, nuts, and grated chocolate bar.

FOUR LAYER LEMON DESSERT

Steps:

• Mix butter or margarine, 2 tablespoons sugar, pecans and flour well. Press on the bottom of a 9 x 13-inch pan. Bake at 350 degrees until light brown. Cool.
• Mix cream cheese and 2/3 cup sugar, then add 1/2 half of the cool whip carton. Spread over the cooled crust.
• Mix sweetened condensed milk, egg yolks and lemon juice. Spread over the second layer.
• Spread the other half of the cool whip over the third layer. Refrigerate.

FOUR LAYER DESSERT

Steps:

• 1. 1st layer: Mix together, press into bottom of 9x13 pan. Bake at 350 degrees f for 15 minutes.
• 2. 2nd layer: Mix together.
• 3. 3rd layer: Mix together. This layer should be mixed before the second layer. Let it sit to thicken before spreading in pan.
• 4. 4th layer: Cover Top with cool whip. Garnish as desired.

FOUR LAYER DESSERT (BATES)

Steps:

• 1. First Layer: 1 cup flour ½ cup chopped nuts 1 stick softened butter Combine ingredients and press into a 10x13 inch baking dish or pan. Bake at 350 degrees for 20 minutes. Set aside to cool
• 2. Second Layer: 8 ounces softened cream cheese 1 cup powdered sugar 1 cup Cool Whip Blend ingredients well and spread on top of cooled first layer
• 3. Third Layer: 2 packages (3 oz each) instant pudding mix (any flavor will do) 3 cups cold milk Mix pudding and milk until thickened and pour over second layer
• 4. Fourth Layer: Spread the rest of the 9 ounce carton of Cool Whip on top Garnish as desired (chocolate curls & chipped nuts look nice)
• 5. Optional Fifth Layer: Thinly slice 2 ripe bananas and layer over third layer before spreading Fourth Layer (Cool Whip) Note: To keep bananas from turning brown, you can sprinkle them with a little lemon juice
• 6. ENJOY!!

FOUR LAYER LEMON DESSERT

Steps:

• 1. Preheat Oven To 350 :
• 2. Layer 1:Melt butter or margarine.Mix with flour, and 1 1/2 cups of pecans or walnuts. Press into a 9x13 baking dish and bake for 20 minutes.
• 3. Layer 2:Mix cream cheese ,powered sugar and 8oz Cool Whip. Pour on top of cooled crust.
• 4. Layer 3:Mix condensed milk, and lemon juice and lemon extract. Pour on top of layer 2.
• 5. Layer 4::Top with 12 oz Cool Whip and sprinkle with 1 cup of same nuts you used in the layer 1:Chill in refrigerator for at least 4 hours and service in slices .

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 one carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix 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.

FOUR LAYER PISTACHIO DESSERT

Steps:

• Layer 1: Combine margarine, flour and 1/2 cup chopped nuts. Press into bottom of 9 by 13 baking dish. Bake at 375°F for 15 minutes. Cool
• Layer 2: Combine 1 cup Cool Whip, powdered sugar, and cream cheese. Mix until smooth. Spread over cooled crust.
• Layer 3: Prepare as directed pistachio instant pudding using milk. Spread over cream cheese layer.
• Layer 4: Cover with remaining Cool Whip and sprinkle with remaining chopped nuts. Refrigerate.

FOUR-LAYER DESSERT

Steps:

• Heat oven to 350ºF.
• Mix flour, nuts and margarine; press onto bottom of 13x9-inch pan. Bake 15 min. or until lightly browned. Cool.
• Beat neufchatel cheese and sugar with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.
• Beat pudding mixes and milk with whisk 2 min.; spread over cream cheese layer. Top with remaining COOL WHIP. Refrigerate several hours or until chilled.