4-Layer Dessert

8 g
Protein
503
Calories
46 g
Carbs
Total Fat
60 min
Prep Time
15 min
Cook Time
12
Servings

Ingredients

Homemade Dairy Whipped Topping:

  • ¼ cup water 
  • 1 teaspoon unflavored gelatin 
  • ½ teaspoon cream of tartar 
  • 2 cups whipping cream, divided 
  • 3 tablespoons sugar 
  • 1 teaspoon vanilla

First Layer:

  • 1 stick (½ cup) butter, softened 
  • ¼ cup brown sugar 
  • 1 cup flour 
  • 1 cup chopped pecans 

Second Layer:

  • 1 (8-ounce) package cream cheese, softened 
  • 1 cup powdered sugar 
  • ½ Homemade Dairy Whipped Topping 

Third Layer:

  • 2 (3.9-ounce) packages chocolate instant pudding mix 
  • 3 cups milk 

Fourth Layer:

  • ½ Homemade Dairy Whipped Topping 
  • ¼ cup chopped pecans

Nutrition Facts

per serving

Calories: 503
Protein: 8 g
Carbohydrate: 46 g
Fiber: 2 g
Total Fat:
Saturated fat: 16 g
Cholesterol: 78 mg
Calcium: 10% DV
Sodium: 388 mg

Instructions

For Topping:

Combine water and gelatin in a small saucepan; let sit until gelatin softens, about 5 minutes. Place pan over low heat and stir until gelatin dissolves; cool completely. In a large deep bowl combine cream of tartar and 1 tablespoon whipping cream; mix until cream of tartar is completely dissolved. Add remaining cream and sugar. Whip mixture until soft peaks form, about 2 minutes. Slowly add gelatin mixture and whip until stiff peaks form, about 1 minute. Add the vanilla.

For First Layer:

Preheat oven to 350°F. In a bowl beat butter and sugar. Add flour and beat until mixed well; add pecans. Press into a 9x13-inch pan. Bake for 15 minutes; cool.

For Second Layer:

Beat cream cheese with powdered sugar. Fold in half of topping. Spread over crust.

For Third Layer:

Beat pudding mix and milk for two minutes. Spread over second layer.

For Fourth Layer:

Spread with remaining half of topping and sprinkle with pecans. Refrigerate several hours before serving.