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Cakes & Tarts

Cake recipes for birthdays, weddings, or a little something special after dinner.

Pudding Lust Cake

Pudding Lust Cake Post Image
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And even though you do have to bake the pecan crust, I still think this dessert is the perfect summer time treat. It’s refrigerated and served chilled so it’s cool and refreshing. Although, don’t count on it being light… it definitely is a bit decadent for a pudding.

Recipe Yield: 12 Servings

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

    Crust

  • 1 1/2 cups all purpose flour
  • 3 tbsp. sugar
  • 1 cup chopped pecans
  • 11/2 sticks (3/4 cup) butter, melted

    Cream Cheese Layer

  • 1 (8 oz.) 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 (3.4 oz.) of Jello instant pudding flavor of choice
  • 3 cup cold milk

Instructions:

  1. 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.
  2. For the Cream Cheese Layer: Beat cream cheese, powdered sugar until smooth. Fold in 1½ cups cool whip until fully incorporated. Spread over crust.
  3. 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.
  4. Cut into squares to serve. Keep refrigerated.

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