Four-Layer Dessert

photo by:kraft

Your taste buds will not believe that these four layers of flavor, fluffiness, creaminess and crunch can be part of a sensible eating plan. But you’ll know it’s true.

time

prep:

35 min

total:

3 hr 35 min

servings

total:

12 servings

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What You Need

cup flour

1/2

cup finely chopped PLANTERS Slivered Almonds

1/4

cup margarine, melted

pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, softened

1/2

cup powdered sugar

cups thawed COOL WHIP Sugar Free Whipped Topping, divided

pkg. (1.4 oz. each) JELL-O Chocolate Fat Free Sugar Free Instant Pudding

cups cold fat-free milk

Make It

HEAT oven to 350ºF.

MIX flour, nuts and margarine; press onto bottom of 13x9-inch pan. Bake 15 min. or until lightly browned. Cool.

BEAT cream cheese and sugar with mixer until well blended. Stir in 1 cup COOL WHIP; spread over crust.

BEAT pudding mixes and milk with whisk 2 min.; spread over cream cheese layer. Top with remaining COOL WHIP. Refrigerate several hours or until chilled.

Kraft Kitchens Tips

Serving Suggestion

Garnish each square with a fresh raspberry and mint sprig.

Note

If pudding layer seems too soft for layering, refrigerate dessert 15 min. before covering with the final COOL WHIP layer.

Substitute

Prepare using your favorite flavor JELL-O Fat Free Sugar Free Instant Pudding.

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a cook

posted:1/25/2009

My whole family loved this one! I found that the crust started to crumble when I put the cream cheese layer on so I just mixed it together and spread it on the bottom. It was still just as yummy!

kinggator35

posted:1/21/2009

I AM A DIABETIC AND I THOUGHT THIS DESSERT WAS VERY GOOD. MY HUSBAND THOUGHT IT WAS ONE OF THE BEST THAT HE HAS EVER EATEN. THANKS

a cook

posted:6/24/2008

Tasted good, but nothing special. I would have almost rather just eaten the pudding by itself.

angie55

posted:5/9/2008

This was great and my fiance loved it. I used pecans. I'm making it again but for the crust I am using Duncan Hines cake mix (WHITE) with 3/4 cup butter use a pastry cutter or 2 knifes to crumble together. Bake at 350 for 25 mins. Let cool and then go on to the next layer.

a cook

posted:4/15/2008

This is such a BIG hit my family love this i make it all the time they plane on me makeing it yum yum

a cook

posted:4/2/2008

THIS IS GREAT I LOVE IT

MEluvCH

posted:3/24/2008

While everyone loved the dessert, it wouldn't set-up for me. I even refridgerated it overnight prior to adding the final cool whip topping. However, it was still very good and I will try it again.

a cook

posted:3/19/2008

Easy, Excellent

a cook

posted:3/8/2008

Big hit with the entire family. There were no leftovers.

PaigeAPL

posted:2/24/2008

I made this with some modifications--I don't like nuts and wanted to save time, so I just used 2 prepared pie crusts. I split the recipe into 2 parts and made one with chocolate pudding on shortbread crust and one with lemon pudding on a graham cracker crust. Both tasted great, but next time I would either use more cream cheese or less whipped cream in the cream cheese layer.