4 Layer Delight

Preheat oven to 350.

1st Layer

1 ½ C flour
1 C chopped pecans
¾ C melted margarine = 1 ½ sticks
½ tsp cinnamon
½ tsp vanilla
egg white

Spray pan. Combine first 5 ingredients (everything but the egg white) and press into the bottom of the pan until spread across the bottom. Spread the egg white over the top of the unbaked crust and pour off the excess. Bake for 20-25 minutes at 350. Let cool completely.

2nd Layer

2 8oz packages of cream cheese—room temperature
1 C powdered sugar
1 C cool whip—you will save the rest for the last layer.

Stir powdered sugar and cream cheese then fold into the cool whip (under and over). Spread over the completely cooled crust and refrigerate.

3rd Layer

2 5oz boxes of instant chocolate pudding
5 ¼ C milk
1 tsp vanilla
1 C chocolate chips

Pour in some of the milk, pour in the pudding, stir, add the rest of the milk and stir it all. Add the chocolate chips. Microwave for 1 minute then stir. Keep repeating this until it thickens. It usually takes me about 5 times I think. (Don’t do it for more than 1 minute at a time without stirring or you will burn the chocolate chips.) Add the vanilla after you are through cooking it. Cover and let it stand at room temperature until it cools completely.

Once it has cooled you can get any water that has formed on the top off with a paper towel. Stir it up and then spread over the cream cheese layer. Refrigerate and cover.

4th Layer

Cover the top with the remaining cool whip just before serving.


Notes: I often make this less fattening by buying FF cream cheese and LF whip cream and no one has ever been able to tell the difference.

To make it easier to complete I often make each of the layers all at one time and then let everything cool and refrigerate the cream cheese while that is happening then put it all together later when it is all ready.  Typically I make the 1st and 3rd layers then the second.  It gives the first two more time to cool.