The seemingly limitless possibilities of four-layer dessert

Recipes from the past can be perfect favorites to use for any occasion. I am thinking about four-layer dessert. The nearly endless possible combinations of crust and filling ingredients make it the perfect recipe to have on hand. Change the crust from traditional flour and nuts to cookie dough, or crushed baked cookies or brownies. To switch up the filling, you can use gelatin, puddings or fresh fruit, or try adding chopped candy bars or fruit into the pudding or gelatin. Use frozen whipped topping or make your own sweetened whipped cream -- and there is a seemingly endless list of garnishes.

I selected a variety of layered dessert recipes to show you how simple it is to change the crust or fillings to suit your own preferences. One of my favorites is Dortha and Bonnie Strack's fresh blueberry layered dessert -- using fresh blueberries and cooking them into a thick fruit layer and using the crust, cream layer and whipped topping; it is amazing. You could also use pie filling for the same affect, but surely not the same flavor.

Pralines and Cream Dream Dessert

For the crust:

• 1 (11.3 ounce) package Sandies pecan cookies, crushed
• 1/4 cup melted butter

For the cream cheese filling:

• 8 ounces cream cheese, softened
• 8 ounces whipped topping, thawed
• 1/4 cup powdered sugar

For the pudding layer:

• 2 small boxes instant butterscotch or other flavor pudding; dry, not prepared and NOT cook n' serve
• 31/2 cup milk

For the topping:

• 12 ounces whipped topping, thawed

For the sugared pecans:

• 1 cup chopped pecans
• 1/2 cup sugar

Remaining ingredients:

• 1/4 cup caramel ice cream topping

Heat oven to 350 degrees. In a 9x13 baking dish, combine cookies and melted butter to form crust layer. Press down evenly over bottom of pan and bake for 12 minutes. Set aside to cool.

In a small mixing bowl, beat cream cheese, powdered sugar and whipped topping until smooth and well combined. Set aside in refrigerator until ready to assemble.

In small mixing bowl, mix pudding packets and milk and refrigerate until ready to assemble.

In a medium skillet over medium heat, combine pecans and sugar. Stir until sugar is melted. Pour onto to a piece of parchment paper to cool.

To assemble, spread cream cheese mixture over cooled crust. Next, gently spoon the pudding over the cream cheese mixture, then top with the whipped topping. Sprinkle the cooled sugared pecans over the top. Drizzle caramel sauce over the nuts and refrigerate for at least 2 hours before serving.

Chocolate Chip Cookie Delight

This is a simple recipe for any type of potluck or family gathering occasion, and the pan always comes home empty.

• 1 tube (16 1/2 ounces) refrigerated chocolate chip cookie dough
• 1 package (8 ounces) cream cheese, softened
• 1 cup powdered sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• 3 cups cold 2 percent milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• Chopped nuts and chocolate curls, optional

Let cookie dough stand at room temperature for 5 to 10 minutes to soften. Press into an ungreased 13- x 9-inch baking pan. Bake at 350 degrees for 14-16 minutes or until golden brown. Cool on a wire rack.

In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.

Cover and refrigerate for 8 hours or overnight until firm. Yield: 15 servings.

Jimmy Carter Cake

• 2/3 cup dry-roasted peanuts, chopped
• 1 cup all-purpose flour
• 1/2 cup (1 stick) unsalted cold butter
• 1 cup creamy peanut butter
• 1 (8 ounce) package cream cheese
• 1 cup powdered sugar
• 1 cup heavy cream
• 1 tablespoon granulated sugar
• 1 small package vanilla instant pudding
• 1 small package chocolate instant pudding
• 2 3/4 cup of milk
• Extra chopped peanuts for garnish, optional
• Chocolate for grating, optional
• maraschino cherries, optional

Combine peanuts and flour and cut in butter; press out into a 9 x 13-inch baking pan. Bake at 350 degrees for 20 minutes; set aside and cool completely. Put crust in fridge to chill further.

Cream the peanut butter, cream cheese and powdered sugar together. Carefully spread on top of the cooled crust layer. Put in refrigerator to chill.

Whisk puddings together, add milk and whisk for about 2 minutes or until pudding begins to thicken. Carefully spread pudding on top of the peanut butter and cream cheese layer, taking care not to disturb the peanut butter layer. Put in refrigerator to chill.

Chill mixer bowl and beater in the freezer. Whip heavy cream on medium-low speed until it begins to thicken. Add sugar, increase speed to medium high and whip until soft peaks form. Do not overbeat. Carefully spread the whipped cream over the pudding layer taking care not to disturb the pudding layer. If desired, sprinkle with chopped nuts, grate chocolate over top and dot with cherries. Refrigerate 4 to 6 hours or overnight before serving.

Cook's Notes: This produces a very thin bottom crust. If you like your crust a bit more substantial, and especially if your pan is slightly larger, you will probably need to make the crust 1 1/2 or 2 times for a thicker bottom crust.

Peaches and Cream Sensation

Crust:

• 2 sleeves graham crackers, crushed (about 2 1/2 to 3 cups)
• 3 tablespoons granulated sugar
• 12 tablespoons butter (1 1/2 sticks), melted

Creamy filling:

• 1 *½
• 1/2 cups powdered sugar
• 8 ounces cream cheese, light or regular, softened to room temperature
• 1/2 teaspoon vanilla extract
• 2 cups heavy whipping cream, chilled
• 5 or 6 fresh peaches, peeled, pitted and sliced thinly

In a medium bowl, stir together the graham cracker crumbs and granulated sugar. Stir in the melted butter until combined. Take out 1/3 cup of the crumbs and set aside for later. Press the remaining mixture on the bottom of a 9x13-inch pan. Refrigerate the crust while preparing the rest of the dessert.

In a large bowl using an electric handheld mixer or in the bowl of an electric stand mixer, beat together the powdered sugar and cream cheese until light and smooth. Mix in the vanilla. Pour in the cold heavy cream and mix on low (to avoid spatters) until the mixture starts to come together. Increase the speed to medium-high and mix until the mixture is thick and fluffy. Spread a thin layer of the cream filling over the chilled crust, about 1 1/2 cups of the mixture. Layer the sliced peaches over the top of the cream. Dollop the remaining cream over the top of the peaches in large blobs and spread carefully to cover the peaches completely. Spread the cream filling all the way to the edges of the pan so that the peaches are well sealed inside the cream (otherwise if prepared in advance, the air can make the peaches turn an off-color brown). Sprinkle the reserved graham cracker mixture over the top. Cover with plastic wrap and chill for at least 2 hours or up to 12 hours before serving. Cut into pieces, scoop onto a plate and serve. Yields 8 servings.

Gelatin and Cream Layered Dessert

Crust:

• 1 cube butter/margarine, softened
• 1 cup flour
• 1/2 cup nuts, chopped
• 1/4 cup brown sugar

Mix ingredients and press very firmly into a 9x13 pan. Bake at 375 degrees for 15 to 25 minutes.

Cream filling:

• 1 small package of lemon gelatin
• 1 cup boiling water
• 3/4 cup sugar
• 1 (8 ounce) package cream cheese
• 1 small whipped topping, thawed

Dissolve gelatin in boiling water, set side. Blend cream cheese and sugar, add cooled gelatin, beat well to combine. Fold in whipped topping, pour over crust and spread evenly. Chill until partially set, but all the way firmly set.

Gelatin topping:

• 1 large package lime gelatin
• 3 cups boiling water. (not the 4 listed on package)

Dissolve gelatin in boiling water, cool, pour over cream layer, Refrigerate to set.

Note: Use a large flat spoon to pour onto, holding over layers to delay the stream and keep from making a trench in the previous layer. When cutting, put the knife in a glass of warm water before and in between cuts.

Pecan Cheesecake Squares

Each square of this scrumptious dessert boasts a layer of shortbread, a layer of tangy cheesecake and a crunchy pecan pie layer in every bite!

For the shortbread layer:

• 1 1/2 cups all-purpose flour
• 3/4 cup firmly packed light brown sugar
• 1/2 cup butter, softened
• 1/2 cup finely chopped pecans

For cheesecake layer:

• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

For pecan pie layer:

• 3/4 cup firmly packed brown sugar
• 1/2 cup light corn syrup
• 1/3 cup butter, melted and cooled slightly
• 3 large eggs, lightly beaten
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 *½ cups pecans

Heat oven to 350.

For shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar.

Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13-inch baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.

For cheesecake layer:

Place cream cheese in bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour cream cheese mixture over cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.

For pecan pie layer:

In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup and melted butter. Gently stir in eggs, salt and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans.

Pour pecan mixture over cooled cheesecake layer. Bake for 35 to 40 minutes, or until center is set and pecan pie layer is a rich brown color.

Oreo and Chocolate Pudding Delight

• 1 package regular Oreos
• 8 ounces cream cheese, softened
• 1 large (5.9-ounce) package chocolate instant pudding
• 6 tablespoons melted butter
• 16 ounces whipped topping, thawed
• 1 cup confectioners/powdered sugar
• 2 3/4 cup milk

Crush the whole package of cookies either with a food processor, or with a rolling pin with cookies in a plastic zip-top bag. Save about 1 cup to sprinkle on top of dessert when it's done. In a small bowl mix remaining crumbs with melted butter. Press Oreo crumbs/butter mixture into bottom of 9x13-inch pan to form a crust.

Make chocolate pudding according to package directions and let it set up in the refrigerator. Using electric mixer, mix half of whipped topping, softened cream cheese and confectioners sugar in a large bowl. Spread the whipped topping/cream cheese/sugar mixture on top of the Oreo crust. Spread the pudding over the previous layer, then the remaining half of the whipped topping on top. Sprinkle with reserved Oreo crumbs on top. Refrigerate until ready to serve.

Brownie Layered Dessert

The perfect ending to your next dinner.

• 1 (21 ounce) package brownie mix
• 11 ounces (8 ounces plus 3 ounces) cream cheese, softened
• 2 cups powdered sugar
• 1 (16 ounce) carton frozen whipped topping, thawed, divided
• 2 cups cold milk
• 1 (3.9 ounce) box instant white chocolate pudding
• Chocolate curls

Prepare brownies according to directions. Cool completely.

In bowl, beat powdered sugar and cream cheese for 2 minutes. Fold in 2 cups whipped topping. Spread over brownies. In another bowl, combine milk and pudding mix, beat until smooth. Chill 5 minutes. Spread over cream cheese layer. Spread remaining whipped topping. Sprinkle with chocolate shavings. Chill until ready to serve

Have a great week, and until next time, happy cooking!