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Four stack pie


dessert - pie

Rate this recipe 4.8/5 (12 Votes)
Four stack pie 1 Picture


  • 1 box (large box) instant chocolate pudding
  • 3 c milk
  • 1-1/2 c flour
  • 1 stick unsalted butter, softened
  • 1/2 c chopped pecans
  • 3 Tbsp granulated sugar
  • 1 pkg (8 oz) cream cheese, softened
  • 1 c confectioners' sugar
  • 1-1/2 c frozen whipped topping (such as cool whip), thawed


Adapted from


Step 1

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

Using your hands or a pastry blender, mix together flour, butter, pecans and granulated sugar until well combined and crumbly. Press into bottom and sides of a 9-inch deep dish pie plate. Bake crust at 350 for 18 minutes, until very lightly browned. Remove to a wire rack and cool completely.

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 the pudding.

Chill for at least 1 hour or until set.

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