Four Stack Dessert Recipes

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.

FOUR STACK DESSERT

Steps:

• 1. Crust- Melt butter. Mix together with flour, sugar and 1/2 cup of the pecans. Press into 9x13 greased baking dish. Bake at 350 for 20 minutes.
• 2. Mix together cream cheese, powdered sugar. Fold in 2 cups of Cool Whip. Spread this over cooled crust.
• 3. Blend together pudding and milk until thick. Spread over cream cheese layer. Cover with remaining 2 cups of Cool Whip and sprinkle with remaining pecans. Keep in refrigerator.

FOUR-LAYER APPALACHIAN STACK CAKE

Steps:

• Bring apples and cider to a boil in a large pot. Reduce to a simmer; cook, stirring occasionally, until apples begin to soften and liquid has reduced, 40 to 50 minutes. Add 1 cup water; cook, mashing apples slightly, until liquid has reduced, about 10 minutes. Add 2/3 cup granulated sugar and 1/2 cup water; simmer until apples are very soft and coated in syrup, about 15 minutes. Let cool completely.
• Preheat oven to 375 degrees. Butter two 9-inch round cake pans. Line bottoms with parchment paper, and butter parchment. Dust with flour; tap out excess. Set aside.
• Put butter and the remaining cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until creamy, about 3 minutes. Reduce speed to low; mix in egg, molasses, buttermilk, baking soda, flour, spices, and salt.
• Divide batter evenly between prepared pans. Bake until a cake tester inserted into centers comes out clean and tops spring back when lightly touched, about 35 minutes. Let cool on a wire rack 10 minutes. Run a knife around edges of pans to loosen; invert to unmold. Remove parchment; reinvert onto racks. Let cool.
• Using a long serrated knife, cut each cake in half horizontally. Place 1 bottom layer on a serving platter. Top with 1/3 of the apple mixture, spreading to edges. Stack 1 top layer on top of apples, and top with another 1/3 of the apple mixture. Repeat with remaining cake bottom and apples, and top with remaining cake top. Let stand at room temperature at least 1 hour before serving. Sift confectioners' sugar over top of cake.

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.

4-STACK PIE

Steps:

• 1. Heat oven to 350. Whisk together chocolate pudding mix and milk for 2 mins. or until thickened. Cover with plastic wrap; refrigerate. 2. Using your hands or a pastry blender, mix together flour, butter, pecans and granulated sugar until well combined and crumbly. Press into bottom and sides of a 9-inch deep dish pie plate. Bake crust at 350 for 18 minutes, until very lighty browned. Remove to a wire rack and cool completely. 3. Beat together cream cheese and confectioners' sugar on medium-high speed until completely smooth. Spread cream cheese mixture evenly over cooled crust. Top with chocolate pudding, then spread whipped topping over the pudding. Chill for at least 1 hour or until set.

FOUR LAYER LEMON DELIGHT

Steps:

• Mix flour, margarine, and pecans.
• Pat into a 13x9 inch baking dish and bake 15 minutes at 375 degrees; cool.
• Beat 1 cup Cool Whip, powdered sugar, and cream cheese until fluffy.
• Spread evenly on nut crust.
• Stir together pudding mix, lemon juice and milk; when thickened, spread over the second layer.
• Spread remaining container of Cool Whip evenly over top.
• Refrigerate at least 4 hours.

FOUR LAYER DESSERT

Steps:

• 1. 1st layer: Mix together, press into bottom of 9x13 pan. Bake at 350 degrees f for 15 minutes.
• 2. 2nd layer: Mix together.
• 3. 3rd layer: Mix together. This layer should be mixed before the second layer. Let it sit to thicken before spreading in pan.
• 4. 4th layer: Cover Top with cool whip. Garnish as desired.