Four Stack Pie

By Addie

Our Readers' Best Recipes (Family Circle)
These reader-submitted recipes are so good that it's no surprise they've become favorites at family dinners,

"My family has been making this fast, easy dessert for years. It's perfect for casual get-togethers as well as festive occasions." —Megan Henson, Springfield, Ohio

Ingredients

• 1 large box (5.9 ounces) instant chocolate pudding
• 3 cups milk
• 1 1/2 cups flour
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup chopped pecans
• 3 tablespoons granulated sugar
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 1/2 cups frozen whipped topping (such as Cool Whip), thawed

Preparation

Step 1

1. Heat oven to 350 degrees F. Whisk together chocolate pudding mix and milk for 2 minutes or until thickened. Cover with plastic wrap; refrigerate.

2. 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-inch deep dish pie plate. Bake crust at 350 degrees F 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.