Pudding Lust Cake

By carvalhohm2

Ingredients

• CRUST:
• 1 1/2 cups all purpose flour
• 3 Tb sugar
• 1 cup chopped pecans
• 1 1/2 sticks (3/4 cup) butter, melted
• CREAM CHEESE LAYER:
• 1 (8oz) package of cream cheese, soft
• 1 cup powdered sugar
• FILLING & TOPPING:
• 2 (8 oz) containers cool whip (or one 16 oz. container)
• 2 small packages (3.4oz) of Jello instant pudding flavor of choice
• 3 cup cold milk

Details

Servings 12
Adapted from laurassweetspot.com

Preparation

Step 1

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.

Cream Cheese Layer:
Beat cream cheese, powdered sugar until smooth. Fold in 1½ cups Cool Whip until fully incorporated. Spread over crust.

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.