MOUNTAIN MAMA ICEBOX CAKE

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.

MOUNTAIN MAMA ICEBOX CAKE

INGREDIENTS:
LAYER 1 (CRUST)
  1.  1 cup all-purpose flour
  2.  1 cup finely chopped pecans
  3.  ½ cup salted butter, melted

LAYER 2
  1.  8 ounces cream cheese (at room temperature)
  2.  1 cup powdered sugar

LAYER 3
  1.  8 oz container Cool Whip

LAYER 4
  1.  2 cups milk
  2.  6.8 oz instant chocolate pudding ((two packages))

LAYER 5
  1.  2 cups milk
  2.  6.8 oz instant French vanilla pudding ((two packages))

LAYER 6
  1.  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!)