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Pudding Lust Cake

Pudding Lust Cake

Pudding Lust Cake~~~~~~~~~~~~~~~~~~~~~~


Crust: 1 1/2 cups of all purpose flour, 3 Tablespoons of sugar, 1 cup of chopped pecans, 1 1/2 sticks (3/4 cup) of butter, melted

Cream Cheese Layer: 8 oz block of cream cheese, softened, 1 cup of powdered sugar

Filling and Topping: 2 (8oz.) containers of cool whip or one 16 oz., 2 small {3.4 oz} packages of instant pudding which ever flavor makes your heart go pitter patter and 3 cups of cold milk

Directions: For the crust: combine butter, flour, chopped pecans and sugar, press into a 9x13 baking dish. Bake at 375 degrees for 10-15 minutes. Let cool completely. Now on to the cream cheese layer; beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of cool whip until fully incorporated. Spread over cooled crust. For pudding layer; whisk pudding mixes with cold milk, whisking for several minutes, set in refrigerator for 5 minutes to let thicken. Spread mixure over cream cheese layer. Top with remaining cool whip. Keep refrigerated until ready to serve. Cut in squares and top with your favorite fruit. Serves 12.