Have you ever made a pudding cake this good? I’m telling ya, my friends, this cake is amazing.
Check out what my pals over at Laura’s Sweet Spot had to say about this recipe and cream of coconut:
I’ve never been one for pudding. It’s just not my thing. Like I’ve said before, I need texture. I LOVE my bars and cookies chocked full of goodies and my ice cream brimming with add-ins- thus my love affair with Ben & Jerry’s. So pudding doesn’t exactly turn my crank. This particular dessert takes pudding to a whole new level though. It’s not simply pudding. It’s a bar. It’s a cake. It’s a delicious, multi-layer dessert. And guess what? There is texture.
I loved the pudding in this cake. it was smooth and creamy and tasted just so dreamy! I honestly think this cake is named quite appropriately because you do find yourself sorta lusting over it!
Ingredients
CRUST:
1½ cups Gold Medal all-purpose flour
3 Tb Domino sugar
1 cup chopped Fisher pecans
1½ sticks (3/4 cup) Land O Lakes butter, melted
CREAM CHEESE LAYER:
1 (8oz) package of Philadelphia cream cheese, soft
1 cup Domino powdered sugar
FILLING & TOPPING:
2 (8 oz) containers cool whip (or one 16 ozz container)
2 small packages (3.4oz) of Jello instant pudding flavor of choice
3 cup cold Trumoo milk
Instructions
For the Crust: Combine butter, flour, chopped pecans and sugar and press into a 9″ x 13″ baking dish. Bake at 375°F for 10-15 minutes. Let cool completely.
For the Cream Cheese Layer: Beat cream cheese, powdered sugar until smooth. Fold in 1½ cups cool whip until fully incorporated. Spread over crust.
For the Pudding Layer: Mix pudding mixes with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip.
Cut into squares to serve. Keep refrigerated.
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Quick Tip: This cake goes great with your favorite ice cream.
Thank you to Recipe Lion for this great recipe.
Just gotta have it