Also known as....4 Layer Delight! At this same little restaurant we ate at last week, they served up Possum Cream Pie! One look at it and I knew it was what we always called 4 layer delight and I've made it tons of times.
I decided since I was making the Pig Picken' Cake (see below) that I'd make this as well to take to work and share with my co-workers. One other time when I made this, I used coconut pudding so it was like a coconut cream pie! I think you can make it any flavor and it'd be just as good!
1 stick butter
1 lg. container Cool Whip
1 1/2 c. powdered sugar
1 1/2 c. chopped pecans
2 tsp. vanilla
1 lg. pkg. instant vanilla pudding
1 lg. pkg. instant chocolate pudding
1 (8 oz.) cream cheese
CRUST: Mix flour, 1 cup chopped pecans and butter. Press in bottom of an 8x13 inch pan. Bake at 325 degrees for 20 to 25 minutes. Cool crust completely.
Layer 1: Mix cream cheese, 1/2 cup Cool Whip and 1 cup powdered sugar. Spread evenly over crust.
Layer 2 & 3: Mix puddings separately according to directions using a little less milk so pudding will set thicker. Add 2 teaspoons vanilla to vanilla pudding. Add 1/4 cup powdered sugar to each pudding. Gently spread each bowl of pudding over cream cheese filling.
Layer 4: Spread remaining Cool Whip over pudding. Sprinkle 1/2 cup pecans and grated chocolate on top.
Refrigerate long enough for pudding to set.
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