Best Four Layer Delight Recipes

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FOUR LAYER DELIGHT



Four Layer Delight image

This is great dessert for any time of year. You can easily change the flavor by substituting a different pudding in place of the butterscotch (we also like chocolate a lot).

Provided by JTEXAS

Categories     Desserts     Custards and Pudding Recipes

Time 45m

Yield 15

Number Of Ingredients 8

½ cup margarine
1 ¼ cups confectioners' sugar, divided
1 cup all-purpose flour
1 ⅛ cups chopped pecans
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
2 (3.4 ounce) packages instant butterscotch pudding mix
3 cups milk

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
  • Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
  • In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
  • Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

Nutrition Facts : Calories 342.9 calories, Carbohydrate 35.2 g, Cholesterol 20.3 mg, Fat 20.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 7.9 g, Sodium 332.6 mg, Sugar 23.3 g

FOUR LAYER DELIGHT



Four Layer Delight image

Make and share this Four Layer Delight recipe from Food.com.

Provided by Connie Maple

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

1 cup flour
1/2 cup butter
1/4 cup sugar
1 cup pecans
1 cup powdered sugar
8 ounces cream cheese
5 ounces Cool Whip
1 (6 ounce) box Jell-O chocolate pudding and pie filling
3 cups milk
7 ounces Cool Whip

Steps:

  • Mix first thee ingredients.
  • Add fine chopped pecans.
  • press into 9x13 pan.
  • Bake shell at 350 for 15 min.
  • Soften cheese, then blend in sugar and Cool whip.
  • Spread over cooled crust.
  • Make pudding as directed.
  • I like cooked pudding best but you can use instant.
  • You can also use 2 small packages.
  • And any other flavor you like.
  • Spread on top.
  • You can sprinkle chopped pecans or chocolate ants on top.
  • Refrigerate.

FOUR LAYER LEMON DELIGHT



Four Layer Lemon Delight image

Make and share this Four Layer Lemon Delight recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 25m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup flour
1/2 cup margarine
1/2 cup chopped pecans
1 (8 ounce) carton Cool Whip, plus
1 cup Cool Whip, divided
1 cup powdered sugar
1 (8 ounce) package cream cheese, softened
2 (3 3/4 ounce) packages instant lemon pudding
1 tablespoon lemon juice
3 cups milk

Steps:

  • Mix flour, margarine, and pecans.
  • Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
  • Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
  • Spread evenly on nut crust.
  • Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
  • Spread remaining container of Cool Whip evenly over top.
  • Refrigerate at least 4 hours.

PERFECT FOUR-LAYER DELIGHT



Perfect Four-Layer Delight image

My aunt has made this for holidays for as long as I can remember. My cousins and I will butt heads for the last piece. Good thing she usually makes two!

Provided by Hippie2MARS

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/2 cups flour
3/4 cup butter
3/4 cup chopped pecans
2 (8 ounce) packages cream cheese
2 cups powdered sugar
1 teaspoon vanilla
3 cups Cool Whip, divided
3 (4 ounce) packages instant chocolate pudding mix
5 cups cold milk

Steps:

  • Cut the butter into the flour to form crumbs, then add the pecans
  • Press mixture into a greased 9x13 pan.
  • Bake at 375 degress for 15 minutes and set aside to cool.
  • On medium speed, beat the cream cheese, vanilla and powdered sugar until creamy.
  • Change speed on mixer to low, and mix in 2 cups of the Cool Whip.
  • Spread cream cheese mixture over cooled crust.
  • Mix the pudding mix with the milk for 2 minutes.
  • Pour over cream cheese layer.
  • Spread remaining cup of Cool Whip over the top, being sure to spread to the edges to seal.
  • Garnish with additional chopped pecans and/or chocolate shavings, if desired.
  • Refrigerate at least 2 hours or overnight before serving.

FOUR LAYER CHOCOLATE DELIGHT



Four Layer Chocolate Delight image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 16

#1 Layer:
1 1/2 cups flour
1 1/2 sticks margarine, melted
1/2 cup chopped pecans
#2 Layer
1 pkg (8 oz.) cream cheese, softened
1 1/2 cups Cool Whip
1 cup powdered sugar
#3 Layer
1 small pkg. chocolate instant pudding
1 small pkg. vanilla instant pudding
4 cups milk
#4 Layer
Small tub Cool Whip
Chocolate bar
Pecan pieces

Steps:

  • Mix flour, margarine and pecans and press in 9x13 pan. Bake at 325 degrees F for 30 minutes. Cool.
  • Whip cream cheese, Cool Whip and powdered sugar and spread on cooled #1 layer.
  • With wire whisk, mix pudding mixes and milk (2 minutes). Spread on top of #2 layer.
  • Spread Cool Whip on top. Grate chocolate bar over top of Cool Whip. Sprinkle pecan pieces on top.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

FOUR LAYER DELIGHT



FOUR LAYER DELIGHT image

Categories     Nut     Dessert

Number Of Ingredients 14

First Layer:
1 1/2 cups flour
1/2-3/4 cup chopped pecans
1 1/2 sticks oleo or butter
Second Layer:
1 pkg cream cheese
1 1/2 cups powdered sugar
1 cup Cool Whip
Third Layer:
1 small pkg instant chocolate pudding mix
1 small pkg vanilla instant pudding mix
3 cups milk
Fourth Layer:
1 large container of Cool Whip (less the one cup used in 2nd layer)

Steps:

  • Preheat oven to 350 degrees. 1st Layer: Melt butter and mix together with flour and nuts. Press into bottom of 13" x 9" Pyrex dish. Bake until brown. Cool completely. 2nd layer: Mix ingredients together well and spoon onto crust. 3rd Layer: Mix pudding according to instructions and pour over cream cheese mixture. 4th Layer: Spread Cool Whip over the pudding layer and sprinkle chopped nuts on top. *For Butterscotch flavoring, use two small pkgs of Butterscotch instant pudding and put grated Heath Candy Bar on top.

LOW CARB FOUR LAYER DELIGHT



Low Carb Four Layer Delight image

This is a luscious dessert I invented when I was trying to come up with a low carb dessert for my weight loss support group.

Provided by Hippie2MARS

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup pecan halves, toasted
1 (3 1/2 ounce) package jello sugar-free white chocolate pudding mix
1 cup whipping cream
1 cup cold water
3 packets Splenda sugar substitute
1 (8 ounce) package cream cheese, softened
1 tablespoon graham cracker crumbs
1 (3 1/2 ounce) package jello sugar free chocolate fudge pudding and pie filling mix
1 cup whipping cream
1 cup cold water
3 packets Splenda sugar substitute
1 (8 ounce) package cream cheese, softened

Steps:

  • Layer the toasted pecans in the bottom of a glass jelly roll pan, reserving enough to make 1 T of chopped nuts for topping.
  • Whip all ingredients for 2nd layer with a mixer until fluffy.
  • Drop in mounds on top of pecans (mixture will be thick) and carefully spread to cover pecans.
  • Sprinkle graham cracker crumbs over 2nd layer.
  • Don't use more than 1 T.
  • Follow same directions as the 2nd layer for the 4th layer, using, of course, the Chocolate Fudge pudding instead of the White Chocolate.
  • Drop in mounds over the graham cracker crumb layer.
  • Spread very carefully, taking care not to mix the layers.
  • Garnish with whipped cream, chopped toasted pecans and a sprinkling of graham cracker crumbs.
  • Refrigerate.

Nutrition Facts : Calories 326.9, Fat 33.6, SaturatedFat 17, Cholesterol 96, Sodium 139.9, Carbohydrate 4.6, Fiber 0.8, Sugar 2.1, Protein 3.9

MOM'S FOUR LAYER DELIGHT



MOM'S FOUR LAYER DELIGHT image

Categories     Nut

Number Of Ingredients 16

First layer
1 stick butter (1/2 cup)
1 cup flour
1/2 cup nuts chopped
combine and spread in bottom of pan. 9x12 baking dish. bake at 350* 15 to 20 minutes.
Second Layer
1 8z pkg of cream cheese at room temp
1 cup powdered sugar
1 cup cool whip
combine and spread over cooled crust.
Third Layer
2 pakg of instant choc pudding (0r cooked)
or 2 pkg of lemon puddiing
let cool and spread over second layer
Fourth Layer
spread Cool whip over top and sprinkle with nuts.

Steps:

  • First layer 1 stick butter (1/2 cup) 1 cup flour 1/2 cup nuts chopped combine and spread in bottom of pan. 9x12 baking dish. bake at 350* 15 to 20 minutes. Second Layer 1 8z pkg of cream cheese at room temp 1 cup powdered sugar 1 cup cool whip combine and spread over cooled crust. Third Layer 2 pakg of instant choc pudding (0r cooked) or 2 pkg of lemon puddiing let cool and spread over second layer Fourth Layer spread Cool whip over top and sprinkle with nuts.

HAZELNUT FOUR LAYER DELIGHT



Hazelnut Four Layer Delight image

Number Of Ingredients 1

1 dash blah

Steps:

  • Let the crust cool. Spread the cream cheese mixture over the crust evenly. Spread the vanilla pudding over the bottom crust. Sprinkle with crushed pirouette cookies Top with the whipped cream and sprinkle with cocoa powder. Refrigerate for a couple hours so that it sets.

FOUR LAYER DELIGHT



four layer delight image

Simple and taste great

Provided by Shirley Prescott

Categories     Chocolate

Number Of Ingredients 9

1 c flour
1/2 c melted margarine
1/2 c chopped pecans
8 oz cream cheese
12 oz cool whip
1 c powdered sugar
1 box instant chocolate pudding
8 oz cool whip
1/2 c pecans

Steps:

  • 1. first layer: blend flour, margarine and chopped pecans. Spread in a 9 x 13 pan. Bake 350' for 15 minutes.
  • 2. Second layer: Mix cream cheese, 12 oz. cool whip and powdered sugar. Carefully spread onto crust.
  • 3. Third layer: Mix pudding according to pkg. directions on box. Spread on top of 2nd layer. Put in fridge for 30 minutes.
  • 4. Fourth layer: Spread 8 0z. cool whip over 3rd layer. Sprinkle with pecans. Keep refrigerated.

FOUR LAYER DELIGHT RECIPE



Four Layer Delight Recipe image

Nice and yummy

Provided by sylvia bourque

Categories     Puddings

Time 20m

Number Of Ingredients 9

5 c cold milk
3 box 4 ounce packages instant chocolate pudding mix
3 c cool whip, divided
1 tsp vanilla
2 c powdered sugar
2 (8 ounce) packages cream cheese
3/4 c chopped pecans
3/4 c butter
1 1/2 c flour

Steps:

  • 1. Cut the butter into the flour to form crumbs, then add the pecans Press mixture into a greased 9x13 pan. Bake at 375 degrees for 15 minutes and set aside to cool.
  • 2. On medium speed, beat the cream cheese, vanilla and powdered sugar until creamy. Change speed on mixer to low, and mix in 2 cups of the Cool Whip. Spread cream cheese mixture over cooled crust. Mix the pudding mix with the milk for 2 minutes. Pour over cream cheese layer.
  • 3. Spread remaining cup of Cool Whip over the top, being sure to spread to the edges to seal. Garnish with additional chopped pecans and/or chocolate shavings, if desired. Refrigerate at least 2 hours or overnight before serving.

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