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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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