Hi Guys~Happy Spring! Hard to believe we are almost halfway through April. I love spring and all the beautiful flowers and greenery and of course the beginning of BBQ season! We had my in-laws for dinner Sunday night and my husband grilled out BBQ chicken and it was delicious. I made my son Dakota’s favorite 4-Layer Dessert. I usually make it in a 9×13 glass pan, but this time I used little mini dessert cups and they turned out so cute! It is one of our family’s absolute favorite desserts and everyone who has ever tried it loves it!! Give it a try…you won’t be sorry…I promise!!!
As always…Just Keep Cooking!!!
xo, Jacque
To start off you need 2 packages of instant pudding mix…I found this Hershey’s chocolate pudding and it was dark and rich and yummy…but regular jello brand instant chocolate is fine as well! Mix with 3 cups cold milk for 2 minutes and place in refrigerator. If you’re really feeling ambitious you could make homemade chocolate pie filling and that would be divine!
Next, make your crust or 1st layer. For a 9×13 pan, I usually double the crust. For the 12 mini’s I just baked it in an 8×8 pan and then crumbled it in the little dessert dishes. It turned out perfect!
For the 2nd layer, just mix together cream cheese, cool whip, and powdered sugar.
1st layer(crust) crumbled into the dessert cups.
2nd layer(cream cheese mix) added to cups.
3rd layer(pudding) added to cups.
4th layer(Cool whip) piped on top. You could also use fresh whipped cream as well.
I grated a little dark chocolate over the top for garnish. When I make it in a 9×13 pan I usually garnish the top with mini chocolate chips and chopped pecans.
This one is calling my name!!! 😉
- 1 cup all purpose flour
- 1/2 cup butter
- 1/2 cup chopped pecans
- 1 8oz cream cheese-softened
- 1 cup powdered sugar
- 16 oz Cool whip *can use sweetened whipped cream
- 2 small pkgs instant chocolate pudding mix
- 3 cups milk
- opt'l for garnish grated chocolate, chocolate chips, or nuts
- Mix together melted butter, flour, and chopped pecans. Press in 8x8 pan.(or double ingredients for 9x13 pan!) Bake at 350 F. for 15 minutes. Set aside to cool.
- Mix together softened cream cheese, powdered sugar, and 1 cup of Cool whip.
- In mixer, add together cold milk and pudding packets for 2 minutes at low-medium speed. Set in refrigerator for 5-10 minutes to set up.
- Be sure Cool whip is softened and easily spreadable(I take out of freezer and place overnight in refrigerator) or whip cream with sugar, if using sweetened whipped cream.
- When ready to assemble, crumble crust and place in bottom of 12 dessert cups(or leave in pan if making dessert in pan!) Next, spread cream cheese mixture over crust, gently spreading across crust. Then add pudding layer over cream cheese. Top with Cool whip and garnish with grated chocolate or chips/nuts(if using!) Place in refrigerator for at least 2 hours or overnight. Enjoy!
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