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I don’t post many recipes and unless they save you time, money, or your sanity, you won’t find them here.
This particular recipe is so darn tasty it will cure any questions about your sanity. Honestly, you’d be crazy not to make it!
The ingredients are mostly store-bought and, when thrown together, form this mouth-watering forkful of goodness that will put any struggling mom mind at ease.Four-Layer Dessert: The ingredients are mostly store-bought and, when thrown together, form this mouth-watering forkful of goodness that will put any struggling mom mind at ease. Click To Tweet
It was one of my favorites as a kiddo and comes directly from my mom. Thanks, Mom!
Don’t tell her I adjusted the recipe and halved it, though I’m sure she’s reading this so…Surprise!
The full recipe is below, but I’ll walk you through the steps first.
To begin, pre-heat your oven to 350 degrees. You’re only going to need it for the first layer, too, everything else chills in the refrigerator! So, all in all, a super speedy recipe, to top it off.
The original recipe calls for self-rising flour, if you’ve got it, great. If you’re like the rest of the world, you don’t use it frequently enough to warrant the amount of space it takes up in the cabinet. So, simply add baking powder and salt to all-purpose flour and voila: self-rising flour.
If you’ve got it, just substitute it for the all-purpose flour and omit the baking powder and salt.
Make sure to sift those dry ingredients together, otherwise you may end up with a big bite of salty crust when you dig in to the final project. (I say this from firsthand experience – oops!)
Toss in the walnuts. Purchasing chopped walnuts is fine. You can use your fingers to snap them into smaller pieces or toss them in a food processor for a second.
Melt your butter in the microwave and pour it over top the flour and walnut mixture. Stir to combine until you’ve got a little dough ball.
Next, you’ll spread your dough out in the bottom of an 8″ x 8″ square pan. There’s no need to grease it, since the dough has enough butter already.
Bake your dough for 15 minutes. While it’s baking, move on to…
You’ll want a stand- or hand-mixer for this next step. Which, by the way, was a present from my Mom. Thanks, again!
Mix together your cream cheese and sugar until combined. Then toss in some Cool Whip and refrigerate until the first layer is completely cool.
I even put my first layer in the freezer to get it to cool quicker, mainly because I get sick of waiting. Once it’s ready to go, spread the cream cheese layer on top and move on to…
Mix together your pudding mixes and milk. Now, the boxes will call for a certain amount of milk, but you want the pudding to be a little thicker, so you’re not going to use all that it’s called for. The pudding still turns out, it’s just a little thicker and sets up perfectly for this dessert.
Spread Layer 3 on top of the cream cheese layer and move on to…
Cool Whip! That’s it. Seriously. Spread some Cool Whip on top. It’s for good measure, of course!
First, stand back and admire your work. You can also refrigerate this bad boy for a bit to get the flavors to all meld together. (It tastes even better on day two.)
Next, grab a fork and dig in! Let me know how it turned out in the comments!
- 3/4 cup all-purpose flour
- 1 1/8 tsp baking powder
- 3/8 tsp salt
- 4 tbsp butter melted
- 1/3 cup walnuts chopped
- 4 oz cream cheese
- 1/2 cup sugar
- 1/4 tub Cool Whip
- 3.9 oz box of chocolate pudding
- 3.9 oz box of vanilla pudding
- 3 cups milk
- 1/2 tub Cool Whip
- Preheat oven to 350 degrees.
- Sift flour, baking powder & salt together. Mix in walnuts.
- Pour melted butter over top and stir to combine.
- Spread dough in an 8″ x 8″ square baking pan.
- Bake for 15 minutes. Cool completely.
- Using a mixer, mix together cream cheese and sugar.
- Stir in Cool Whip.
- Spread over top the cooled crust.
- Stir together both pudding mixes and milk until just set.
- Spread on top the cream cheese layer.
- Spread Cool Whip on top the pudding layer.
- Serve or refrigerate.
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