MOUNTAIN MAMA ICEBOX CAKE
Wednesday, February 27, 2019
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Mountain Mama Icebox Cake is a lush dessert with a pecan shortbread crust with layers of cream cheese, chocolate pudding, vanilla pudding and Cool Whip.
INGREDIENTS:
LAYER 1 (CRUST)
- 1 cup all-purpose flour
- 1 cup finely chopped pecans
- ½ cup salted butter, melted
LAYER 2
- 8 ounces cream cheese (at room temperature)
- 1 cup powdered sugar
LAYER 3
- 8 oz container Cool Whip
LAYER 4
- 2 cups milk
- 6.8 oz instant chocolate pudding ((two packages))
LAYER 5
- 2 cups milk
- 6.8 oz instant French vanilla pudding ((two packages))
LAYER 6
- 8 oz container Cool Whip
DIRECTIONS:
- Make Layer 1 (the Crust): Preheat oven to 350 degrees F. In a medium bowl, stir together the flour, pecans and butter until the mixture is evenly moistened. Press evenly into the bottom of a 9x13-inch pan. Cook for 20 minutes, then allow to cool completely.
- Make Layer 2: Using an electric mixer, beat together the cream cheese and powdered sugar until smooth and blended. Spread in an even layer over the cooled crust.
- Make Layer 3: Spread the Cool Whip over the cream cheese layer.
- Make Layer 4: In a medium bowl, whisk together the milk and the packages of chocolate pudding mix for 2 minutes, until thick and smooth. Spread in an even layer over the Cool Whip. (It may mix a little with the Cool Whip, that's okay!)
Full Reading: https://www.browneyedbaker.com/