Four-Layer Chocolate Delight

From the Kitchen of Jo Hill of Selmer, Tennessee


  • 1 Stick of Butter

  • 1 Cup of Flour

  • 1/2 Cup of Pecans

  • 1 Cup of Cool Whip

  • 1 Cup of Powdered Sugar

  • 8 Oz. Package of Cream Cheese

  • 2-4 Oz. Instant Chocolate Pudding Mixes


  In a 13×9 pan melt 1 stick of butter. Blend into the butter 1 cup of plain flour and a 1/2 cup of pecans. Press mixture into the bottom of pan to create crust and bake at 350ºF for 15 minutes. Let crust cool completely. This will be your first layer.  In a bowl, combine 1 cup of Cool Whip, 1 cup of powdered sugar, and 8 oz. of cream cheese. Mix together and let sit until firm. This is your second layer.   Follow the directions on the back of the instant  pudding mixes. Make two packages worth. This will  be your third layer.  Once each of the previous layers have been  spread into your pan, top with Cool Whip, as the  fourth layer, and garnish with chopped pecans.