I get requests to take this pie to family functions all the time--it's great for people who want dessert but don't want a sugar overload. Don't get me wrong, it is sweet. Just not overly sweet. I got the recipe from a 1970s Atascosa County fundraiser cookbook (the cookbook has recipes submitted by locals), but I made some slight revisions to suit my taste. It's VERY easy.
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- 3/4 cup butter (could use margarine)
- 3/4 cup chopped nuts (I use pecans)
- 1 1/2 cups all-purpose flour
- 2 cups Cool Whip (but you need extra cool whip for the top layer)
- 2 cups powdered sugar
- 16 ounces cream cheese
- 1Mix the crust ingredients, pack into bottom of a 9x13 baking pan, bake at 325 degrees for about 25 minutes (until crust is light brown). Cool completely.
- 2Beat together the powdered sugar, cool whip and cream cheese. Set aside.
- 3Beat together the chocolate pudding and milk, let it set up in the refrigerator for about 5 minutes. Make sure you only put 3 c milk, instead of the amount specified on the back of the pudding box.
- 4When crust is cool, spread white layer evenly over crust. I find this is easier if you spoon big dollops in many places over crust, as opposed to spooning it all out in one spot. That way the crust isn't as likely to crumble when you spread it evenly.
- 5Spread the chocolate mixture evenly over the cream cheese mixture.
- 6Spread cool whip evenly over the chocolate layer. I try to put about as much cool whip on top to be as thick as the other layers.
- 7Top with chopped nuts, chocolate chips, or anything else that sounds scrumptious.
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Nutritional Facts for Four Layer Chocolate Cream Cheese Pie
Serving Size: 1 (148 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 558.4
- Calories from Fat 314
- Total Fat 34.9 g
- Saturated Fat 20.4 g
- Cholesterol 80.6 mg
- Sodium 513.7 mg
- Total Carbohydrate 54.8 g
- Dietary Fiber 1.7 g
- Sugars 31.2 g
- Protein 8.6 g