4-Layer Chocolate Cheesecake

Attributed to:  Lynn Mitchell

Source: Five Family Cookbook

Category: Pies and Cakes

Notes: This decadent cheesecake consists of four layers and is best made the day before serving.

Prep time: 30 minutes

Total time: 45 minutes, plus cooling

Servings: 8

Difficulty rating: 3

Ingredients: 

1.5 cups Flour

12 tablespoons Butter, melted

1 cup Nuts, finely chopped

8 ounces Cream cheese

16 ounces Cool Whip, divided

1 cup Confectioners sugar

2 (5.9 ounce) packages Instant chocolate pudding

3 cups Milk

Special Tools/Utensils:

Hand mixer or stand mixer

Instructions: 

1. Preheat oven to 350* F. 

2. For the first layer, mix flour, melted butter, and chopped nuts until sandy. Press into the bottom of a greased 9”x13” pan, and bake for 15 minutes. Set aside to cool. 

3. For the second layer, mix together cream cheese, 8 ounces of Cool Whip and confectioners sugar until even. Pour over the cooled crust mixture. 

4. In a separate mixing bowl, mix together instant pudding mix and milk. Whisk for about two minutes until the pudding is soft-set. Pour over the cream cheese mixture, evenly layering the mixture. 

5. For the final layer, spread the remaining 8 ounces of Cool Whip across the cheesecake. 

6. Refrigerate for 2 hours before serving.