Four-Layer Dessert - Kraft Recipes Top
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Four-Layer Dessert

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Total Time

Makes 12 servings.

Surprise your taste buds with this Four-Layer Dessert. Our Four-Layer Dessert has flavor, fluffiness, creaminess & crunch that'll please the whole family.

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What You Need

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Make It

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  • 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 neufchatel 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.

Special Equipment Needed

Serving Suggestion

Garnish each square with a fresh raspberry and mint sprig.

How To Easily Remove Dessert from Pan

Line pan with heavy-duty foil, with ends of foil extending over sides. Prepare dessert as directed. When ready to serve, carefully lift dessert from pan using foil handles. Place on cutting board, then cut into pieces to serve.

Mindful Eating

Practice mindful eating by savoring the flavor of this dessert and sticking to the recommended serving size.


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


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


  • Makes 12 servings.

Nutritional Information

Serving Size Makes 12 servings.
Calories 250
Total fat 13g
Saturated fat 6g
Cholesterol 20mg
Sodium 360mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 9g
Protein 6g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from Bottom Layer needs 1/2 cup melted butter I used to make this years ago. I made the recipe as stated and realized the bottom layer didn't look right. The other sites all said you should use 1/2 cup butter, not 1/4 cup as this recipe said. The bottom layer just wasn't right.
Date published: 2016-07-03
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