My 14-year-old daughter prepared this dessert for a dinner party she hosted for a couple of friends. She did a fantastic job - just look at this beauty!
My mom has been making this exact same recipe for years, simply calling it butterscotch pie... or chocolate pie, depending on which type of pudding she uses.
The recipe from the Yellow Box says to prepare the dessert in a 12" x 8" dish, but since my mom always serves it as a pie, my daughter wanted to do the same. She also wanted butterscotch instead of chocolate, so the photo above isn't quite what we would have ended up with by following the recipe card, but you get the idea. I'll prepare it properly (chocolate and rectangular) the next time we invite people over, and update with a new photo.
My daughter baked the crust in a 9.5" pie plate, only to discover that it wasn't big enough to hold all of the remaining layers. We put the surplus cream cheese and pudding fillings in a separate bowl and stuck it in the fridge to enjoy as a "2-Layer Delight" later. I asked my mom about the pie size, and she said a 10" plate works for her.
Instead of Cool Whip, I had my daughter use whipped cream (my mom does that, too). She beat ¼ cup of powdered sugar and 1 teaspoon of vanilla into 1 pint of whipping cream. It was just barely sweet - in a good way. Depending on one's taste, I think up to ½ cup of powdered sugar in the cream would be fine.
There were six of us at the dinner, and everyone raved about how delicious and not-too-sweet this dessert is. My husband especially loved it, and that's a big deal; he doesn't have much of a sweet tooth and usually skips dessert.
I'll make this again soon with chocolate - and I like the suggestion to make my own chocolate filling. I think I'll try that.
This is a perfect dessert for a spring patio party!
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Four-Layer Delight
from Myrtie Nunn
Layer 1
1 stick (8 oz.) oleo (butter), melted
1 cup flour
1 cup chopped nuts
Mix well and press into the bottom of a 12" x 8" Pyrex (glass) pan.
[OR use a 10" pie plate, pressing evenly over the bottom and sides.]
Bake at 350° for 15 minutes or until lightly browned.
Let cool.
Layer 2
1 large (8 oz.) pkg cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip (or sweetened whipped cream)
Blend together and spread on crust.
Layer 3
2 small (3.4 oz.) pkgs instant chocolate pudding [or butterscotch]
3 cups milk
Mix together until thick and spread on crust.
Layer 4
1 large carton Cool Whip (less the 1 cup used for Layer 2)
[OR substitute with 1 pint (2 cups) cream whipped with 1 tsp vanilla and ¼ - ½ cup powdered sugar]
Top with remaining Cool Whip (or whipped cream).
Sprinkle nuts on top.
Cover with Saran (plastic) wrap and refrigerate. Keeps for a week.
You can make your own chocolate filling.
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