Four-Layer Dessert
Once made with processed ingredients, I've recreated it using from scratch techniques and wholesome ingredients.
Ingredients
Layer One
- 1½ cups flour
- 1 cup pecans chopped
- ¾ cup butter melted
Layer Two
- 2 cups heavy whipping cream
- 2 Tablespoons powdered sugar
- 8 ounces cream cheese softened
- 1 cup powdered sugar
Layer Three
- ¾ cup sugar
- ⅓ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- 2⅔ cups milk
- 4 egg yolks beaten
- 1 Tablespoon butter
- 1½ teaspoons vanilla extract
Layer Four
- 2 cups heavy whipping cream
- 2 Tablespoons powdered sugar
Instructions
Layer One
- Heat oven to 350°
- Mix all the ingredients and press into a 9x13 baking pan.
- Bake for 15 minutes.
Layer Two
- Whip the heavy whipping cream with 2 Tablespoons of powdered sugar.
- Mix the cream cheese, powdered sugar, and the whipped cream.
Layer Three
- In a heavy saucepan, combine the sugar, unsweetened cocoa powder, and the flour.
- Whisk in the milk and cook, stirring, over medium heat till bubbly. Cook and stir for 2 more minutes. Remove from heat.
- Gradually stir 1 cup of the milk mixture into the beaten egg yolks, whisking constantly. Add the tempered egg mixture to the rest of the milk mixture in the saucepan.
- Bring to a gentle boil and reduce heat. Cook and stir for 2 more minutes and remove from the heat. Stir in the butter and vanilla extract.
- Pour the pudding into a bowl, place parchment paper directly on the surface of the pudding, and refrigerate for at least 4 hours.
Layer Four
- Whip the heavy whipping cream with the powdered sugar till it is stiff.
Assembly
- After the crust is cool and the pudding is chilled, you can spread the cream cheese layer (Layer Two) on the crust (Layer One). Be sure to do that carefully so as to not pick up crumbs from the crust. Spread the pudding (Layer Three) evenly on, and top it with the whipped cream.
Notes
For the best time management, make the pudding (Layer Three) first and put it in the refrigerator to chill. About an hour before you are going to assemble the dessert, put the cream cheese out to soften, and make the crust.
I use gluten-free flour blend with good results.
Keep chilled till serving and be sure to chill it a good four hours before serving. It's a good idea to make it the day before you will serve it.
You can serve it plain, but I like to top it with chocolate shavings or sprinkle cocoa powder on the top, and with berries on the side. For patriotic holidays, we use blueberries for the stars and strawberries for the stripes to depict our flag.
You can make vanilla pudding, too, rather than chocolate.
Tried this recipe?Let us know how it was!