"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Four Layer Dessert Recipe

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This recipe for Four Layer Dessert, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Hester
Added: Wednesday, October 14, 2009


1 cup sifted self rising flour
1 stick butter (margarine does not work as well)
1 cup chopped pecans

8 oz cream cheese
1 cup confectioner sugar
1 cup cool whip (will need large cool whip for topping)

1 large (or 2 small) package Jello instant chocolate pudding
3 cup cold milk

Base: Melt margarine, add flour and nuts. Mix and then press into bottom of 9 x 13 pan. Bake at 350 for 15 minutes or until golden brown. Let cool (can be put in fridge until cold).
Filling: Beat cheese and sugar add cool whip and spread over first layer
Topping:Add milk to pudding and mix well pour over cream cheese layer and top with cool whip

Refrigerate for 4 hours or more before serving and keep cold until ready to serve.

Personal Notes:
Personal Notes:
Lower calorie/fat recipe can be made - For lighter version of recipe use low fat cream cheese, splenda (instead of powdered sugar), sugar free pudding and sugar free cool whip. The consistency is a tiny bit different, but it is still delicious and less fattening.




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