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4-Layer Chocolate Dessert
60 min Prep Time
15 min Cook Time
1 hr 15 min (plus chilling) Total Time
12 Servings
436 Calories
51g Carbohydrates
32g Total Fat
6g
Ingredients
Homemade Dairy Whipped Topping:
- ¼ cup water
- 1 teaspoon unflavored gelatin
- ½ teaspoon cream of tartar
- 2 cups whipping cream, divided
- 3 tablespoons sugar
- 1 teaspoon vanilla
First Layer (Crust):
- ½ cup (1 stick) butter, softened
- ¼ cup brown sugar
- 1 cup flour
- 1 cup chopped pecans
Second Layer (Cream Cheese):
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- ½ batch Homemade Dairy Whipped Topping
Third Layer (Pudding):
- 2 (3.9-ounce) packages chocolate instant pudding mix
- 3 cups milk
Fourth Layer (Topping):
- ½ batch Homemade Dairy Whipped Topping
- ¼ cup chopped pecans
Instructions
For the topping:
- Combine water and gelatin; let soften 5 minutes. Heat on low until dissolved; cool.
- Dissolve cream of tartar in 1 tablespoon cream. Add remaining cream and sugar; whip to soft peaks.
- Gradually add gelatin mixture; whip to stiff peaks. Add vanilla. Set aside.
First layer:
- Preheat oven to 350° F.
- Cream butter and sugar. Mix in flour and pecans.
- Press into 9-x-13 inch pan. Bake 15 minutes; cool completely.
Second layer:
- Beat cream cheese and powdered sugar until smooth.
- Fold in ½ of whipped topping. Spread over cooled crust.
Third layer:
- Whisk pudding mix and milk for 2 minutes. Spread over cream cheese layer.
Fourth layer:
- Spread remaining whipped topping over pudding.
- Sprinkle with pecans. Chill 4+ hours before serving.
Notes/Additions
- Shortcut: Use 4 cups store-bought whipped topping instead of homemade
- Variations: Try butterscotch or vanilla pudding
- Storage: Keeps refrigerated for 3 days
NUTRITION FACTS
PER SERVING
Calories: 436
Protein: 6g
Carbohydrate: 51g
Fiber: 3g
Total Fat: 32g
Saturated Fat: 15g
Cholesterol: 87mg
Calcium: 32% DV
Sodium: 380mg
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