Four Stack Pie


1 box (large box) instant chocolate pudding
3 c milk
1-½ c flour
1 stick unsalted butter, softened
½ c chopped pecans
3 Tbsp granulated sugar
1 pkg (8 oz) cream cheese, softened
1 c confectioners’ sugar
1-½ c frozen whipped topping (such as cool whip), thawed


Heat oven to 350. Whisk together chocolate pudding mix and milk for 2 minutes. or until thickened. Cover with plastic wrap; refrigerate. Using your hands or a pastry blender, mix together flour, butter, pecans and granulated sugar until well combined and crumbly.

Press into bottom and sides of a 9-inch deep dish pie plate. Bake crust at 350 for 18 minutes, until very lightly browned. Remove to a wire rack and cool completely. Beat together cream cheese and confectioners’ sugar on medium-high speed until completely smooth. Spread cream cheese mixture evenly over cooled crust. Top with chocolate pudding, then spread whipped topping over the pudding. Chill for at least 1 hour or until set.

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