Tuesday, May 24, 2011

Four Stack Pie

From the moment I saw this recipe, I knew that we had to try it.  What could be better than layers of cream cheese, chocolate pudding, and whipped cream?  I was anxious to give it a go and dug right in.  Yeah . . . ever try a recipe and it becomes an EPIC FAIL?  Sadly, this recipe does not work as written so I’ve altered it to work so you can enjoy it and let me know how it is.  They had the pudding preparations wrong and it never fully solidified.  So good luck, my bloggy friends!  Let me know how it turns out.  :)  Recipe from Family Circle Magazine.


-1 large box (5.9 oz) instant chocolate pudding

-3 cups milk

-1.5 cups flour

-1/2 cup butter, softened

-1/2 cup chopped pecans (We can’t eat nuts so I substituted a graham cracker crust – see step #2)

-3 Tbsp granulated sugar

-1 package (8 oz) cream cheese, softened

-1 cup confectioners’ sugar

-1.5 cups frozen whipped topping, thawed (i.e. Cool Whip)


1.  Heat oven to 350 degrees.  Prepare pudding as directed on package.  Let cool and refrigerate to set up.

2.  (If using a graham cracker crust, prepare as directed)  Using your hands or a pastry blender, mix together flour, butter, pecans and granulated sugar until well combined and crumbly.  Press into bottom and side of a 9” deep pie plate.  Bake crust at 350 degrees for 18 minutes, until very lightly browned.  Remove to a wire rack and cool completely.

3.  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 pudding.  Chill for at least 1 hour or until set.

I did take a picture of my epic fail for your amusement . . .


Gross.  As you can see, we actually took a piece out and it wasn’t too bad.  It just looked like something threw up in the fridge.  Riiiiiight.

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