Recipe for 4 Layer Delight Dessert

This beautiful chocolate dessert is a cold dessert that is made with a layer of chocolate pudding, a layer of sweet cream cheese, a layer of whipped cream, and a crust that is packed full of crushed nuts.  Yum Yum!
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Recipe: Four Layer Delight

1st Layer

2 cups flour

2 sticks soft butter

1 cup of nuts (your choice) I always use walnuts

Mix flour and soft butter together and press in the bottom of a glass baking dish. Bake at 375 until lightly brown.

Let Cool

2nd Layer

8 oz. cream cheese

1 cup confectionary sugar

1 cup cool whip

Mix really good and spread on cool crust.

3rd Layer

2 small instant chocolate jello pudding

3 cups of milk

Mix together and spread on top of the cream cheese layer.

4th Layer

Spread the top with a layer of cool whip.

Top with Nuts.  My favorite nut to use with this recipe is walnuts.

Place in refrigerator and cool for 2 hours before serving.

Enjoy!

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Frozen Chocolate Granola Cream Cake Recipe

I have to tell you January 5th is National Whipped Cream Day and since I love whipped cream so much I knew I couldn't miss posting for this holiday. I go through at least 2 bowls of whipped cream every week. I just love it! I put in on all my dessert, in my hot cocoa and even on top of my coffee when I have it. ha ha! Here's the recipe I've picked to celebrate.

Frozen Chocolate Granola Cream Cake Recipe 
Originally uploaded by Betty Crocker Recipes

INGREDIENTS:

2 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla
1 box (6 oz) Nature Valley® dark chocolate granola thins, unwrapped
1 cup Cocoa Puffs® cereal

DIRECTIONS:

1. Line 8x4-inch loaf pan with foil. In large bowl, beat cream, sugar and vanilla with electric mixer on high speed until stiff peaks form.

2. Spread 3/4 cup of the whipped cream evenly in bottom of pan. Place 3 granola thins, chocolate side up, on top of cream. Top with 3/4 cup whipped cream. Sprinkle 1/2 cup of the cereal evenly over top. Spread 3/4 cup of the whipped cream over cereal.

3. Repeat layering with 3 granola thins and 3/4 cup whipped cream. Top with remaining 1/2 cup cereal, 3/4 cup whipped cream and 3 granola thins. Cover loosely with plastic wrap. Freeze until firm, at least 4 hours or up to 2 days.

4. To serve, let cake stand at room temperature 5 minutes. Remove plastic wrap. Place serving platter upside down over pan; turn platter and pan over. Remove pan and foil. Break remaining granola thin into pieces; sprinkle over top. With sharp knife, cut crosswise into 1-inch-thick slices.