"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Four Layer Desert Recipe

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This recipe for Four Layer Desert, by , is from The Rankin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Rankin
Added: Tuesday, June 17, 2008


1-1/2 cups flour
3/4 cup melted butter
1/2-3/4 cup crushed pecans or walnuts

1st Layer
8 oz. package cream cheese, softened
1 cup powdered sugar
1 cup cool whip

2nd Layer
2 (3 oz.) packages of instant chocolate, lemon or pistachio pudding
3 cups milk

3rd layer
Cool whip

4th Layer
nuts on top

Crust-Mix together and press into a 9x13 pan. Bake 10-15 minutes in a 375 degree oven until golden. Cool.
1st Layer- Beat well and spread on cooled crust.
2nd Layer-Beat 2-3 minutes until thick. Spread on top of cream cheese layer.
3rd Layer- Spread cool whip over pudding .
4th Layer- Sprinkle nuts over cool whip. Refrigerate.

Number Of Servings:
Number Of Servings:




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