I was asked for this recipe, but I have a quick brag.
me to the husband as I patted my belly: Today I finished off the pecan pie, the 4-layer, the dressing and the cranberry sauce. Yesterday I wiped out the sweet potatoes.
He looked more grossed out than proud, but we can’t please them all! after posting the 4-layer on twitter/facebook, I was asked for the recipe so here we go! From my momma’s recipe to you!
(whoops! I forgot the image when I posted!)
1 1/2 sticks of
butter (and by this I mean Country Crock. not real-real butter. it won’t turn out. we’ve tried)
1 1/2 c. flour
3/4 cup nuts, chopped (pecans are good)
1 (8oz) package of cream cheese
1 cup confectioners (aka powdered) sugar
1 large tub of Cool Whip
2 small boxes of INSTANT chocolate pudding. (no cook’n serve!)
3 cups milk
finely chopped nuts and/or grated Hershey bar (optional for looks)
Layer #1: Melt butter. Add flour and nuts. Mix and flatten into a 13 x 9 x 2 cake pan. Bake about 15minutes at 375* (until light brown). COOL COMPLETELY.
Layer #2: Whip softened cream cheese, sugar and 1 1/2 cups of cool whip. Spread on top of Layer #1
Layer #3: Mix pudding and milk and pour over second layer. Regrigerate until pudding sets, about 30 minutes.
Layer #4: Spread remaining Cool Whip over #3 layer, then psrinkle top with nuts and/or grated chocolate!