4-Layer Pudding Pie

For my first post I thought it would be nice to share one of my many loves with you, cooking! This is a recipe that I grew up with! My mom makes this every year at Thanksgiving and for all those special occasions! It is my favorite chocolate fix!  

How to Make 4-Layer Pudding Pie

The ingredients: Instant Chocolate and Vanilla Pudding, Cream Cheese, Butter, Powdered Sugar, Flour, Cool Whip, and a Chocolate Bar. 

Begin by preheating your oven to 350 degrees. Then melt the butter, and add in the flour as soon as the butter has completely melted. 

Stir until it reaches a paste like consistency. Let sit until the dough is cool enough to touch. 

Now pat your dough into a 9X13 pan. This will be a very thin layer! Try to get the dough pressed evenly across the entire pan. 

Your base layer should look like this before going into the oven. 

Bake for 15 mins, or until golden brown. After about 10 mins watch it carefully, you do not want this to get overly brown! While the crust cooks beat together your softened cream cheese with the powdered sugar. 

Now fold in the whipped topping! Using two 8 oz containers will get the exact amount you need for this recipe.  Put an entire container in, then on the second one I always just use my spatula to divide it into fourths. Put one of the fourths into the cream cheese mixture. After you've folded in the whipped topping and mixed thoroughly it will have a very glossy sheen. It reminds me of marshmallow cream. This mixture will be your second layer. 

Now pull your crust out of the oven, it should be a very light golden color and look slightly scaly. Now let it cool before you add the second layer. About 5 mins in the refrigerator should do the trick!  

Once your crust is cool fill the pan with the cream cheese mixture. It works best if you put dollops across the whole thing and then smooth it together. The mixture will stick to and pull up your crust if you try to spread it to far. 

Place the pan in the refrigerator for the layer to set up while you mix the next layer. Place both pudding packages into a mixing bowl and whisk in the milk. 

Remove the pan from the fridge and smooth the chocolate layer over. Place back in the fridge to set up for at least 10 mins. 

Once the pudding layer has had a chance to set up spread the remaining whipped topping on the top for the final layer. You're almost done! 

Now using a peeler hold the chocolate bar over the pie and shave off little bits of chocolate. The chocolate will curl if you use the peeler! This is a very messy process as the chocolate will melt in your hand as your shaving it. So work quickly and switch to a new chocolate piece when the one you're working with melts to much to be shaved. And voila you're finished! You can eat it now if you wish, but giving it a little bit more set up time will make it easier to get out! 

Bon Appetit! 

I didn't get a picture of the finished product on a plate, the boyfriend and I were to excited to eat it to remember to take a picture!

4-Layer Pudding Pie

INGREDIENTS: 

1 C Flour

1 Cube Butter

1 C Powdered Sugar

8 oz Cream Cheese

16 oz Whipped Topping

3 oz Instant Chocolate Pudding Mix

3 oz Instant Vanilla Pudding Mix

3 C Milk

1 Chocolate Bar

DIRECTIONS:

1. Preheat oven to 350

2. Melt the butter over medium heat and stir in the flour as soon as it is melted. 

3. Press the butter/flour mixture into a 9x13 pan.

4. Bake for 15 min, or until lightly golden brown. 

5. Let crust cool. 

6. Mix together cream cheese and powdered sugar. 

7. Fold in 10 oz whipped topping, mix thoroughly.

8. Spread cream cheese mixture across crust in an even layer, place in fridge to set up. 

9. Whisk together chocolate pudding mix, vanilla pudding mix, and milk. 

10. Pour over cream cheese mixture and spread evenly. 

11. Spread remaining whipped topping over pudding layer. 

12. Place chocolate shavings over the top. 

13. Enjoy! 

**To make this recipe a little lighter, I used neufchatel cheese instead of cream cheese, I also used Lite whipped topping.**