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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Four Stack Pie Recipe

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This recipe for Four Stack Pie is from COMATOSE COOKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large box (5.9 ounces) instant chocolate pudding
3 C milk
1 1/2 C flour
1/2 C (1 stick) unsalted butter, softened
1/2 C chopped pecans
3T granulated sugar
1 package (8 ounces) cream cheese, softened
1 C confectioners' sugar
1 1/2 C frozen shipped topping (such as Cool Whip), thawed
Directions:
Directions:
Heat oven to 350º. Whisk together chocolate pudding mix & milk for 2 minutes or until thickened. Cover with plastic wrap; refrigerate.

Using your hands or a pastry blender, mix together flour, butter, pecans & granulated sugar until well combined & crumbly. Press into bottom & side of a 9" deep dish pie plate or a 9 X 13" casserole dish. Bake crust at 350º for 18 minutes, until very lightly browned. Remove to a wire rack & cook completely.

Beat together cream cheese & confectioners' sugar on medium-high speed until completely smooth. Spread cream cheese mixture evenly over cooled crust. Top with chocolate pudding, then spread whipped topping over pudding. Chill for at least 1 hour until set.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Frank's sister calls this recipe "The Next Best Thing to Robert Redford".

 

 

 

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