Four Layer Delight

This is great dessert for any time of year. You can easily change the flavor by substituting a different pudding in place of the butterscotch (we also like chocolate a lot).

Original recipe makes 1 – 9×13 inch dish


1/2 cup margarine
1 1/4 cups confectioners’ sugar, divided
1 cup all-purpose flour
1 1/8 cups chopped pecans
1 (8 ounce) package cream cheese
1 (8 ounce) container frozen whipped topping, thawed
2 (3.4 ounce) packages instant butterscotch pudding mix
3 cups milk

  • PREP

    30 mins

  • COOK

    15 mins


    45 mins


  1. Preheat oven to 300 degrees F (150 degrees C). Coat a 9×13 inch baking dish with cooking spray.
  2. In a bowl, cream together margarine with 1/4 cup confectioners’ sugar. Mix in flour and 1 cup pecans. Press into prepared dish.
  3. Bake in preheated oven 15 minutes, until very lightly browned. Cool completely.
  4. In a bowl, cream together cream cheese with remaining 1 cup confectioners’ sugar. Fold in half the whipped topping. Spread over cooled crust.
  5. Stir together pudding mix and milk and allow to set up slightly. Spread over cream cheese layer. Top with remaining whipped topping and sprinkle with remaining nuts. Keep refrigerated.


Calories: 343 kcal
Carbohydrates: 35.2 g
Cholesterol: 20 mg
Fat: 20.6 g
Fiber: 1 g
Protein: 4.4 g
Sodium: 333 mg