Layer after layer of delicious flavors! This cake recipe is perfectly well put! Just follow these easy steps, and I promise you that it is worth the time. Enjoy!
Ingredients:
For the crust:
3/4 c butter, melted
1 c pecans, finely chopped
1 1/2 c all-purpose flour
For the first layer:
1 (8-12 ounces) container Cool Whip (divided) – 1 c for this layer and the rest for the topping
1 c confectioners’ sugar
1 (8 ounces) package of cream cheese – room temperature
For the second layer:
3 c whole milk (using whole milk creates a sturdier pudding, which is needed)
1 (3.4 ounces) package vanilla instant pudding
1 (3.4 ounces) package of chocolate instant pudding
For the top:
Grated/Shaved chocolate sprinkled over the top
Remaining Cool Whip
Directions:
For the Crust Layer:
1. Prepare the oven and preheat 162 degrees C or 325 degrees F.
2. Add pecans, flour, and butter into a mixing bowl. Whisk until well incorporated.
3. Transfer the mixture to a 9×13-inch baking dish and press it evenly.
4. Place the baking dish inside the preheated oven and bake for about 25 minutes. Remove the crust from the oven and allow it to cool completely.
For the First Layer:
1. Add 1 cup of Cool Whip, confectioners’ sugar, and cream cheese into a large mixing bowl. Beat until well blended.
2. Pour the mixture on top of the crust and spread it evenly. Place it inside the freezer to chill for 20 minutes.
For the Second Layer:
1. In a mixing bowl, add milk and the puddings. Stir until well blended.
2. Remove the crust from the freezer. Pour the pudding mixture on top and spread it evenly.
3. Put it back in the freezer and chill for 20 more minutes.
For the Top Layer:
1. Add the rest of the Cool Whip over the crust and spread it evenly.
2. Sprinkle the grated chocolate on top.
3. Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 days.
Make sure to chill every layer before going to the next layer.
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