Hot and sticky. Hot and sticky. Muggy. Hot and sticky. Humid. Soggy. Hot and sticky. Mucky. Oppressive.
Pretty much the dealy-o of our weather lately. I am not a fan.
So to cope, I close the curtains to block the heat, bask in the wonderfulness of our fixed up air conditioner and indulge in cool, delectable desserts like the yogurt pie from last week and this layered number today. A pecan shortbread-like crust, Cool Whip and cream cheese and pudding are layered on one another and topped with Cool Whip to create a pleasing and hard-to-resist dessert. It’s just good.
4-Layer Pudding Dessert
recipe from my mom, JC
Crust-
1/2 cup butter
1 1/4 cup flour
1/2 cup pecan chips
Combine together into a crumbly dough. Press into a 9×13 pan.
Bake at 350° for 15 minutes or until lightly browned. Cool completely before adding second layer.
2nd Layer-
Cream together:
8 oz cream cheese, softened
1 cup powdered sugar
Fold mixture into half of 8oz Cool Whip
Spread on completely cooled crust and cool in the refrigerator while making 3rd layer.
3rd Layer-
Mix together:
3 cups cold milk
2 boxes instant pudding (I love it with chocolate but pistachio and lemon are other options)
Spread on second layer and allow it to set in the refrigerator for 20 minutes.
After the 3rd layer has set, top it with the remaining Cool Whip.
Chill until serving.
And see how quickly it disappears.
Take care.
-amy c
OMGOMGOMG!! This may be the dessert I have been trying to think of for years. My mom used to make it all the time. I could remember the taste, but not the exact ingredients. Only difference is, I don’t think she used Cool Whip, because we never bought it. Must’ve been canned whipped cream, (I hate cool whip myself), Thank you SO MUCH for posting this!! I will have to make it to see if it’s the same, but I’m almost certain that it is since it looks like how I remember.