4 Layer Delight

This dessert is a classic Southern grannie style dish, utilizing both fresh and store-bought ingredients.  It's easy and very yummy.  The utmost gratitude goes out to Jason's Grandma Irish for sharing this dish with me -- what an incredible lady, may she rest in peace.

BOTTOM LAYER: Mix together 1-cup of flour, 1/2-cup of crushed pecans, and 1/2-cup of melted butter (yes that's a whole stick, kids) into a crumbly dough-ish texture.  Press it into the bottom of a lightly greased 9x13 baking dish.


I use the butter wrapper to keep my hand clean

Bake it at 350-degrees for 15 minutes.  Set aside to cool.


SECOND LAYER: Mix together 1-cup of Cool Whip, 1-1/2-cups of powdered sugar, and 8-ounces of softened cream cheese (this is a whole helluva lot easier if you have a stand mixer or hand held electric mixer).  Spread the mixture over top of the now-cooled crust.

THIRD LAYER: Mix 2 packages of instant butterscotch pudding with 3 cups of milk (ignore the preparation instructions on the boxes or else you'll use too much milk and the pudding layer will be too runny).  Put the pudding in the fridge until it's almost firm, then pour it over top of the white layer and gently spread it out.

TOP LAYER: Cover the whole thing with a layer of Cool Whip and chopped pecans.

Refrigerate overnight to set.



I canNOT wait to dig into this tonight at pre-Thanksgiving dinner with the in-laws!!!  :')