Luscious layered desserts -- Please add yours

I have seen so many of this type recipe on the BB -- layered desserts that are refrigerated. Some of them have a crunchy crust that is simply stirred together, pressed onto the bottom of a 9 x 13-inch pan, and baked. I thought it would be fun to gather these recipes together in a thread. Here are a just a few of the wonderful-sounding recipe titles that I’ve seen lately:

Caramel Pecan Delight
Pat’s Peaches and Cream Dessert
Pistachio Delight
Chocolate Delight
Chocolate Éclair Dessert
Chicago Ice Box Cake
Heaven on a Plate Cake

I’ve seen several recipes for Chocolate Delight and they’re all a little different. Let’s post ALL of them!

It will be fun to see how many different recipes we can come up with! I’ll start by posting two of my favorites.


Brenda

BLUEBERRY DELIGHT

1 cup all-purpose flour
1/2 cup (one stick) butter or margarine, melted
1 1/2 cups finely chopped pecans
2 (8-ounce) packages cream cheese, softened
2 1/2 cups powdered sugar
1 (8-ounce) container Cool Whip, thawed
1 (21-ounce) can blueberry pie filling, chilled

Combine the first 3 ingredients in a 9x13-inch glass baking pan; mix well. Press mixture firmly onto the bottom of the pan. Bake in a preheated 350 degree oven for 20 minutes. Place pan on a wire rack and cool completely. (After cooling a few minutes on a rack, it can be placed in the freezer to finish cooling rapidly.)

Beat cream cheese at medium speed of electric mixer until light and fluffy. Gradually beat in powdered sugar. Fold in Cool Whip. Spread mixture on top of cooled crust.

Spread pie filling on top of cream cheese mixture. Cover and refrigerate at least 3 hours before serving. Cut into squares. Store in refrigerator.

BANANA SPLIT CAKE

1 stick butter or margarine, melted
2 cups graham cracker crumbs
1/4 cup sugar
1 (8-ounce) package cream cheese, softened
1 1/4 cups powdered sugar
1 (12-ounce) container Cool Whip (divided use)
6 ripe bananas, sliced crosswise
1 (20-ounce) can crushed pineapple, drained
1/2 cup chopped pecans
Maraschino cherries

Combine first 3 ingredients in a 9x13-inch glass baking pan; mix well. Press mixture firmly onto the bottom of the pan. Bake at 350 degrees for 10 minutes. Place pan on a wire rack and cool completely. (After cooling a few minutes on a wire rack, the pan can be placed in the freezer to cool rapidly.)

Beat cream cheese at medium speed of electric mixer until light and fluffy. Gradually beat in powdered sugar. Fold in 1 1/4 cups Cool Whip. Spread mixture on top of cooled crust.

Arrange sliced bananas over cream cheese layer. Spoon crushed pineapple evenly over bananas. Top with remaining Cool Whip. Sprinkle with chopped pecans. Arrange halved maraschino cherries on top. Cover and refrigerate at least 3 hours before serving. Cut into squares. Store in refrigerator.

Strawberry Twinkie Cake

1 qt. fresh strawberries, sliced or diced
1 (13 1/2 oz.) container strawberry glaze (I use a little more)
9 Twinkies
8 oz. cream cheese, softened
1 (14 1/2 oz.) Eagle Brand Sweetened Condensed Milk (Fat-Free, if desired)
12 oz. Cool Whip, thawed

Combine strawberries and glaze; set aside.
Slice Twinkies in half lengthwise.
Place cream side up on bottom of ungreased 9x13 dish.
In mixing bowl, beat cream cheese until creamy.
Add Eagle Brand and mix well.
Fold in cool whip.
Spread over Twinkies.
Spoon strawberry mixture over top.
Cover and refrigerate 30 minutes or until ready to serve.
Spoon into individual serving dishes.
Makes 16 servings.
NOTE: This does not set up firm enough to cut in squares. Just spooning it out works best.

Dirt Cake dessert

Serves 12 to 15


1 sixteen-ounce package Oreo cookies
12 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
4 packages (3.9 ounces each) instant chocolate pudding
4 3/4 cups milk
16-ounce carton frozen whipped topping, thawed
Candy, for decorating


1. In a large bowl, combine cream cheese and butter, and stir until creamy. Set aside.

2. In another large bowl, whisk together instant-pudding mixes and milk; stir until well blended. Using a rubber spatula, fold pudding mixture into cream-cheese mixture. Fold in whipped cream.

3. In a dish 5-quart capacity, alternate layers of cookie “dirt” and pudding mixture, starting and ending with cookie “dirt.” Chill at least 4 hours or overnight before serving. Garnish with candy.

I think this came from AllRecipes.com

Strawberry Surprise

l pound cake
l (3 oz) strawberry gelatin
l sm. instant vanilla pudding
l 8 oz. cool whip
l bag of frozen strawberries - sliced

Break cake into small pieces.  Dump into a large glass
bowl or trifle dish.  Mix gelatin as directed on pkg.  Pour immediately over broken
cake pieces.  (Be sure gelatin gets onto all the cake)

Set in refrigerator for 2 hrs.  Then mix the pudding mix as directed on
pkg. and pour over the cake.  Set back into refrigerator for an hr. 
Take out and pour thawed strawberries over the mixture, saving a few of
the larger strawberries for garnish. 

Spread cool whip over top and add the remaining strawberries. 

This can be made the day before serving.
My friend Inny gave me this recipe.

These recipes sound wonderful! Thank you all so much! I know there are lots more out there!

Brenda :)

Thank you for sharing, I have copied and will try, especially the blueberry and strawberry surprise. I wish I had a piece. Beth

Posted by: melly Posted on: 8/4/2004 3:23:57 PM
#R4147422
Chicago Ice Box Cake
First Layer:
1/2 cup butter
1 cup flour
1/2 cup nuts (chopped)
Cream these ingredients and then press into 9 x 13 pan. Bake at 350 for 10 min.

Second Layer:
8 oz. cream cheese softened
1 cup powdered sugar
Cream these two ingredients together then fold in 1 cup cool whip (large
container) and spread mixture on cooled crust.

Third Layer:
2 1/2 cup milk
2 small packages chocolate pudding (NOT INSTANT)
Cook until thick, cool completely and spread on cream cheese layer.

Fourth (and final) Layer:
Spread rest of cool whip on. Can sprinkle on shaved chocolate for added touch.
Refrigerate before serving. It is BEST if made day before and refrigerated
overnight!


Variations:
Butter pecan instant pudding

Add a layer of bananas and use vanilla pudding.

Use 2 box's of the cook and serve lemon pudding, mix according to package directions, let cool and use for the pudding.

I'm re-posting your recipe Maddymoo. I hope you don't mind. -- Brenda


RE: Maddymoo's Favorite Recipes
Posted by: Maddymoo
Posted on: 4/26/2004 9:01:34 AM
#R3540205
CARAMEL PECAN DELIGHT

Plan ahead…needs to chill
After one bite of this rich caramel-drizzled dessert, you’ll move it to the top of your recipe file. A buttery crust of crushed pecan cookies complements the cheesecake-like filling.

1 package (16 ounces) pecan cookies, crushed
1/2 cup butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1 jar (12 ounces) caramel ice cream topping, divided
1-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
3/4 cup chopped pecans

In a bowl, combine cookie crumbs and butter. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 375° for 10 minutes. Cool on a wire rack.

In a large mixing bowl, beat cream cheese and 1/2 cup caramel topping until smooth. In a bowl, whisk milk and pudding mix for 2 minutes; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans. Cover and refrigerate for at least 6 hours. Cut into squares; drizzle with remaining caramel topping.

Yield: 12-15 servings.

I will do a search and re-post all the recipes of this type that I can find. Please help me out by posting yours. -- Brenda :)






Subject: Chocolate Eclair Dessert...one of the most requested
Posted by: Karolin Replies: 8 Posted on: 7/29/2004 12:05:05 AM
#T388307
This has to be one of the most requested recipes. I print up the recipe before I bring it. It's quick and easy and you can make it the night beore.


Chocolate Eclair Dessert

1 full size box graham crackers
2 (3 ounce) packages instant french vanilla pudding mix
3 cups milk
1 (9 ounce) container frozen whipped topping, thawed (Cool Whip)
1 (16 ounce) can Pillsbury Chocolate Fudge Frosting



Line the bottom of a 9x13-inch pan with graham crackers.

In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture.

Spread half of mixture over graham cracker layer. T

op with another layer of graham crackers and the remaining pudding.

Top all with a final layer of graham crackers and frost with chocolate frosting. I microwave the can of frosting with the top off, for 15 seconds or so to make it into a glaze.

Refrigerate at least 6 hours before serving. Can be made the night before.

Subject: PISTACHIO DELIGHT
Posted by: cookygram Replies: 15 Posted on: 4/25/2004 3:27:18 PM
#T342064

Bottom layer
1 cup flour
1/2 cup butter
1/2 cup slivered almonds
Mix and pat into 9x13 pan and bake ar 350F for 15 min. cool

Second layer
1 8oz pkg. cream cheese
1 cup whipped topping
Spread on cooled base

Third layer
2 pkg. (small) instant pist. pudding
2 2/3 cups milk
Spread over second layer.

Fourth layer
1 cup whipped topping
Spread over third layer and sprinkle with sliced almonds.

Put in fridge or freeze, I have used whipped cream or coolwhip and both worked OK, I have never frozen it though, never lasted that long!

cookygram

Posted by: twinkle30 Replies: 96 Posted on: 3/1/2004 11:12:46 AM
#T312435
Heaven on a Plate Cake

Crust:
3 c. flour
1 1/2 c. margarine,. melted
2 c. chopped pecans or coconut

Mix all together to form crust. Pat in pan. Standard
steam table size, about 12 x 23 inches, or 3- 9 x 9 pans. Bake 15 minutes.
Should be lightly browned, at 375 degrees. Cool.

1st layer
24 oz. cream cheese, softened
2 c. powdered sugar
5 cups Cool Whip
Mix cream cheese and sugar together well, then add 5 cups Cool Whip.
Mix together gently and spread over the crust.

2nd Layer
6 pkg. instant chocolate pudding
10 c. milk
Combine milk and puddings as directed Pour this mixture over
the cream cheese layer. Once the pudding layer has set, cut it into serving
portions. Then put on an ADDITIONAL LAYER OF COOL WHIP.
Top with chopped pecans or chocolate crumbs.

This dessert can be made the day before, refrigerating it overnight.
(A dessert with whipped topping is easier to serve if it has been portioned
before the topping is applied.) 25-30 Servings

Subject: Recipe review:To Die For Caramel Delight!!!
Posted by: tabbie Replies: 12 Posted on: 5/15/2004 6:01:14 PM
#T352235
This recipe was posted by"Boomer Sooner"I don't
seem to see her name anymore,made the recipe
for company last night and they loved it,it sure is a
keeper,will be making it again.Thanks for sharing.
To Die For Caramel Delight
1-1/2 cups flour
1 stick butter,melted
1/2 cup ground pecans
Mix together,pat evenly in 9x13 glass dish and bake for
15 minutes in 350º oven.Let cool
8 ozs.cream cheese,softened
1 cup powdered sugar
1/2 carton cool whip
Beat until smooth,spread over cooled crust.
2 small packages instant vanilla or cheesecake pudding mix
1-1/4 cups milk
Beat until thick,add 1 jar Smuckers caramel ice cream topping
(save a little to drizzle over top)Blend well with the pudding
mixture and spread over cream cheese.
Spread remaining cool whip over top of caramel layer.
Drizzle with remaining caramel ice cream topping and
sprinkle with chopped toasted pecans.
NOTE:when cutting the dessert,be sure to dip
your knife in water often to get really clean cut pieces.
It is good.

Bump