Four Layer Dessert

One of our favorite desserts over the years has been something with the plebian name "Four-Layer Dessert." The last time we had it I tried using our favorite brownie recipe (half the recipe so it wouldn't be too thick) as the bottom layer, instead of the normal flour/nut/butter crust.  It was actually pretty good, although I kind of missed the crunchiness factor.  

Here's the original recipe if you want to give it a try some day.

Four-Layer Dessert

1 cup flour

1/2 cup nuts, chopped

1/2 cup margarine, softened

8 ounces cream cheese

1 cup powdered sugar

1 (8 ounce) container Cool Whip, divided

2 (3 1/2 ounce) packages instant pudding mix (any flavor is fine)

3 cups milk

Combine the flour nuts and margarine and press into a 9x13" baking pan.  Bake at 350° for 10-15 minutes and then cool.  Cream together the cream cheese, powdered sugar and 1 cup of Cool Whip and spread over the crust.  Mix together the instant pudding and milk and spread over the creamy layer.  Chill for several hours.  Top with the remaining Cool Whip before serving.

Variations: If using vanilla pudding, add a layer of bananas under the pudding.  Sprinkle the top with chopped nuts or cookie crumbs or sprinkles or toasted coconut.

Chocolate Cream Dessert

Another time we tried the following for the bottom layer: Cut 3/4 cup cold butter or margarine into one package dry chocolate cake mix. Add one egg and mix well. press into a greased 9x13" pan and bake at 350 degrees for 15 minutes or until set. Cool completely, then follow directions above for the remaining layers.

Another Variation:

Since the pureé from the Halloween pumpkin is sitting in the fridge, I decided to try a new variation of this dessert today. It wasn't necessarily an original idea - see here - but here's my version, scaled to a 9x9" pan, and which can never be duplicated because I used various leftovers in the freezer and pantry.

Pumpkin Cream Layered Dessert

2 cups graham cracker crumbs (note that I used a mixture of rice krispy crumbs, Oreo cookie crumbs and graham cracker crumbs)

2 tablespoons sugar, if desired (we desired)

1/4-1/3 cup butter or margarine, melted

6 ounces cream cheese, softened

2-4 tablespoons powdered sugar (this time I forgot to read the directions first and used regular sugar)

1 cup Cool Whip

1 cup milk

1 cup pumpkin pureé

cinnamon and ginger to taste (about 1/4 to 1/2 teaspoon each)

1 package (4 serving size) instant vanilla pudding

1 cup Cool Whip

toffee bits to garnish, if desired

Combine crumbs, sugar and butter; press into pan. (You can bake if desired, but I usually just stick it in the freezer for a while.)

Cream together cream cheese and powdered sugar, then mix in Cool Whip. Spread over cracker crust.

Combine milk, pumpkin and spices. Whisk in pudding and pour over cream cheese layer. Chill for several hours.

Spread with more Cool Whip, top with toffee bits, and serve.