Chocolate 4 Layer Delight Recipes

FOUR LAYER DELIGHT

Steps:

• Mix first thee ingredients.
• Add fine chopped pecans.
• press into 9x13 pan.
• Bake shell at 350 for 15 min.
• Soften cheese, then blend in sugar and Cool whip.
• Spread over cooled crust.
• Make pudding as directed.
• I like cooked pudding best but you can use instant.
• You can also use 2 small packages.
• And any other flavor you like.
• Spread on top.
• You can sprinkle chopped pecans or chocolate ants on top.
• Refrigerate.

FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Stir in pecans. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake until lightly browned, 15-20 minutes. Cool on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over crust., In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Gently spread over cream cheese layer. Top with whipped cream; sprinkle with almonds. Refrigerate until cold.

PERFECT FOUR-LAYER DELIGHT

Steps:

• Cut the butter into the flour to form crumbs, then add the pecans
• Press mixture into a greased 9x13 pan.
• Bake at 375 degress for 15 minutes and set aside to cool.
• On medium speed, beat the cream cheese, vanilla and powdered sugar until creamy.
• Change speed on mixer to low, and mix in 2 cups of the Cool Whip.
• Spread cream cheese mixture over cooled crust.
• Mix the pudding mix with the milk for 2 minutes.
• Pour over cream cheese layer.
• Spread remaining cup of Cool Whip over the top, being sure to spread to the edges to seal.
• Garnish with additional chopped pecans and/or chocolate shavings, if desired.
• Refrigerate at least 2 hours or overnight before serving.

FOUR LAYER DELIGHT

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• In a bowl, cream together margarine with 1/4 cup confectioners' sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
• Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
• In a bowl, cream together cream cheese with remaining 1 cup confectioners' sugar. Fold in half the whipped topping. Spread over cooled crust.
• Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.

CHOCOLATE CHIP COOKIE DELIGHT

Steps:

• Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. , In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired. , Cover and refrigerate until firm, 8 hours or overnight.

EASY FOUR-LAYER CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. Place flour in a small bowl; cut in butter until crumbly. Stir in 1/2 cup walnuts. Press onto bottom of an ungreased 13x9-in. baking dish. Bake until light golden brown, 12-15 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 carton whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mix for 2 minutes. Gently spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chunks and remaining walnuts. Refrigerate until cold., Cut into bars. Just before serving, drizzle with chocolate syrup.

CHOCOLATE DELIGHT

Steps:

• Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
• Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
• Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
• (Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.).

4 LAYER DELIGHT

Steps:

• Preheat the oven to 350 degrees.
• In a mixing bowl, combine the ingredients or layer one until completely combined. Press the mixture into the bottom of a well greased 9x13 baking dish, and bake for 15 minutes.
• Allow the crust mixture to cool.
• Mix together the ingredients for layer 2 until smooth and creamy.
• Spread the mixture over the cooled crust.
• In a bowl, whisk together the ingredients for layer 3. Spread the pudding mixture over the top of layer two in the baking dish.
• Spread the cool whip from layer four over the top of the mixture in the baking dish, and garnish with chopped pecans.
• Chill for several hours before serving.

FOUR LAYER CHOCOLATE DELIGHT

Steps:

• Mix flour, margarine and pecans and press in 9x13 pan. Bake at 325 degrees F for 30 minutes. Cool.
• Whip cream cheese, Cool Whip and powdered sugar and spread on cooled #1 layer.
• With wire whisk, mix pudding mixes and milk (2 minutes). Spread on top of #2 layer.
• Spread Cool Whip on top. Grate chocolate bar over top of Cool Whip. Sprinkle pecan pieces on top.

LOW CARB FOUR LAYER DELIGHT

Steps:

• Layer the toasted pecans in the bottom of a glass jelly roll pan, reserving enough to make 1 T of chopped nuts for topping.
• Whip all ingredients for 2nd layer with a mixer until fluffy.
• Drop in mounds on top of pecans (mixture will be thick) and carefully spread to cover pecans.
• Sprinkle graham cracker crumbs over 2nd layer.
• Don't use more than 1 T.
• Follow same directions as the 2nd layer for the 4th layer, using, of course, the Chocolate Fudge pudding instead of the White Chocolate.
• Drop in mounds over the graham cracker crumb layer.
• Spread very carefully, taking care not to mix the layers.
• Garnish with whipped cream, chopped toasted pecans and a sprinkling of graham cracker crumbs.
• Refrigerate.

4 LAYER DELIGHT

Steps:

• For crust: Mix all ingredients together well and press into the bottom of a glass 9x13" pan. Bake at 375 for about 12-15 minutes or till very lightly browned. Let cool completely.
• Layer 1: Whip the 1 cup of cream till it holds soft peaks. Add sugar and vanilla to taste. (I don't like it really sweet.) Set it aside.
• Beat the cream cheese and powdered sugar till smooth and creamy. Fold in only about half of the whipped cream. Spread on top of cooled crust. Cover the bowl of remaining whipped cream and place it in the refrigerator.
• Layer 2: Beat the pudding and milk for about 1 minute. Quickly pour over the cream cheese layer. Cover with plastic wrap and chill till pudding is set, about 1 hour.
• Layer 3: Carefully spread the remaining whipped cream over the pudding layer. Top with chocolate curls if desired.

CHOCOLATE DELIGHT DESSERT

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• In a bowl, combine the graham cracker crumbs, granulated sugar, and the melted butter. Press into the bottom of a 9 x 13 x 2-inch pan.
• Bake for 10 minutes. Cool completely before assembling the layers.
• In a large bowl, beat the softened cream cheese with the confectioners' sugar until smooth. Stir in half of the whipped topping until well blended.
• Spread the mixture over the cooled crust.
• In another bowl, beat the pudding with the cold milk as directed on the package (but using only 3 cups of milk).
• Spread the pudding over the cream cheese layer.
• Top the dessert with the remaining whipped topping and spread to cover completely.
• If desired, sprinkle with chopped pecans or walnuts.
• Chill thoroughly before serving, about 2 hours.

CHOCOLATE DELIGHT

Steps:

• Combine flour, butter, 1 cup of pecans and salt then press into the bottom of a 13x9 baking dish. Bake at 325 degrees for 25 minutes. Cool completely.
• Mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in half of the Cool Whip then mix until combined. Spread cream cheese mixture evenly onto crust.
• Mix pudding mixes and milk with an electric mixer until combined then mix on medium speed for two minutes. Spread chocolate mixture evenly onto cream cheese layer.
• Spread remaining Cool Whip onto chocolate layer then sprinkle with remaining chopped pecans.