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    Home » Dessert » Barbershop Quartet

    Published: Sep 11, 2016 · Modified: Aug 29, 2018 by Desarae

    Barbershop Quartet

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    Are you wondering where in the world the name of this dessert came from?!

    Overhead shot of Barbershop Quartet on a white plate

     

    I grew up with my mom (and then me) making this dessert probably more than any other dessert in our house. It's got 4 layers, which is why it's called Barbershop Quartet! Weird, I know, but a lot more interesting than Lots of Chocolate and White Fluff, yeah?

    Overhead shot of flour and ground pecan mix with butter for making Barbershop Quartet

    This is a pretty simple one to make, and even my chocolate-hating husband likes it. He claims the chocolate pudding doesn't taste like chocolate. So. There's that.

    Spreading cream cheese mixture over flour and pecan mix for a Barbershop Quartet

    You process the shortbread crust and bake it, let it cool, then layer the cream cheese layer and then the chocolate pudding. That's it!

    Image of Barbershop Quartet on white plate topped with whipped cream and chocolate shavings

    The tangy, sweet, cream cheese layer with the chocolate pudding is the best combination. Easy to make ahead and serves a crowd!

    A slice of Barbershop Quartet topped with whipped cream and chocolate shavings

    Barbershop Quartet

    Delicious and easy barbershop quartet. Why is it called that? Simple - it has four layers!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 2 hours
    Cook Time: 20 minutes
    Total Time: 2 hours 20 minutes
    Servings: 15 Servings
    Calories: 260kcal
    Author: Kadee & Desarae

    Ingredients

    • 1 cup flour
    • ½ cup softened butter
    • 1 cup pecans
    • 8 oz. room-temperature cream cheese
    • 1 cup powdered sugar
    • 2 cup cool whip can sub 1 c heavy whipping cream beaten stiff with additional 1 c powdered sugar
    • 3 ¼ cup whole milk
    • 1 large package instant chocolate pudding
    • cool whip to top can sub 1 c heavy whipping cream beaten stiff with additional 1 c powdered sugar
    • garnish with chocolate shavings mini chocolate chips, or chopped pecans

    Instructions

    • Preheat oven to 350 degrees. Process flour and nuts until finely-ground. Place in 9x13 pan. Add butter and use a fork to cut butter into flour and nut mixture. Use your hands to press into bottom of pan, distributing evenly. Bake 20 minutes, cool completely.
    • Make chocolate pudding by beating milk with pudding mix, let refrigerate for 5 minutes.
    • Beat cream cheese and powdered sugar together until fluffy. Fold in cool whip (or whipped cream). When crust is completely cool, spread cream cheese mixture across crust. Then spread chocolate pudding over cream cheese layer.
    • Garnish with whipped cream and chocolate shavings, mini chocolate chips, or chopped pecans.

    Notes

    Can bake crust day before. Store leftovers in refrigerator.

    Nutrition

    Calories: 260kcal | Carbohydrates: 20g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 133mg | Potassium: 137mg | Sugar: 12g | Vitamin A: 500IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 0.6mg
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    Reader Interactions

    Comments

    1. Emily Kemp says

      August 29, 2018 at 5:19 am

      5 stars
      I haven't herd of this before but its sure looks amazing!

      Reply

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