4-Layer Dessert Cake

This recipe was given to me by my friend Jo.

"This is the best I could come up with. I’ve been making this for so long I don’t even know which recipe I might follow. I use pecans because that’s my favorite but my kids like walnuts better. Any kind of pudding works, large or small boxes, sugar free or not, any milk (I usually use 1%). If using two flavors as in choc and vanilla let first layer set before pouring on second flavor."

1 Cup Flour
1 Cube Soft Margarine
1/2 Cup Chopped Nuts
1 Cup Cool Whip from 9 oz. container
1/4 Cup Powdered Sugar
8 oz. Cream Cheese (room temperature)

Mix the first 3 ingredients together, pat into 9x13 inch pan (mixture will be thick). Bake at 350* for 15 minutes. Blend rest of ingredients well, spread over crust.

3 Cups Milk
2 Tsp. Lemon Juice
2 Pkg. instant lemon pudding mix (you can also use pistachio, chocolate or banana)

Blend this and spread over cheese mixture. Then spread rest of Cool Whip. Sprinkle a few nuts on top if you desire. Refrigerate for 5 hours.


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