This cake is indeed better than any other cake! It is incredibly easy to make, but you have to plan as each layer of this cake needs to be chilled before adding the next layer. This cake is my favorite cake for every occasion. It’s decadent and incredibly fantastic!
INGREDIENTS :
Crust:
- 3/4 c. butter, melted
- 1 c. pecans finely chopped
- 1 1/2 c. all-purpose flour
First layer:
- 1 c. confectioners’ sugar
- 1 (8-12 ounces) container Cool Whip (divided) – 1 c. for this layer and the remaining for the topping
- 1 (8 ounces) package of cream cheese – room temperature
Second layer:
- 1 (3.4 ounces) package of chocolate instant pudding
- 3 c. whole milk (whole milk to make a sturdier pudding)
- 1 (3.4 ounces) package vanilla instant pudding
For the top:
- Grated/Shaved chocolate sprinkled over the top
- Remaining Cool Whip
DIRECTIONS :
Crust layer:
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Place the flour, butter, and pecans in a medium bowl. Mix well until blended. Into the bottom of a 9 x 13-inch baking dish, press the mixture.
Step 3: Place in the preheated oven and bake for about 25 minutes. When done, remove from the oven and let the crust cool completely.
First Layer:
Step 4: Place the cream cheese, confectioners’ sugar, and 1 c. Cool Whip in a large bowl. Using a mixer, beat the ingredients well until combined. Then, spread this over the crust.
Step 5: Chill until firm. I put the baking dish in the freezer for about 20 minutes.
Second Layer:
Step 6: In a large bowl, mix the two puddings and milk and combine following the package directions.
Step 7: Take the pan out of the freezer and spread the pudding on top of the cream cheese layer. Return the pan to the freezer and keep it there for additional 20 minutes.
Top Layer:
Step 8: On top, spread the rest of the Cool Whip and sprinkle with the grated/shaved chocolate. If time permits, allow the dessert to chill in the fridge for at least 2 hours before serving.
Notes:
- For best results, allow this dessert to chill in the fridge.
- Make this dessert 2 days ahead and simply wrap it in plastic wrap and keep it in the fridge.
- Tightly wrap any leftovers with plastic wrap and store them in the fridge for up to 4 days.
- Chilling each layer is an important step before proceeding with the next layer to prevent mess.
