Mountain Mama Icebox Cake
Description
This divine dessert starts with a pecan shortbread crust that's topped with 5 more layers of yumminess. Garnish it with mini-chocolate chips and more pecans, if desired.
Ingredients
Layer 1 Crust:
1 c. all-purpose flour
1 c. finely chopped pecans
1/2 c. salted butter, melted
Layer 2:
8 oz. cream cheese, at room temperature
1 c. powdered sugar
Layer 3:
8 oz. container Cool Whip
Layer 4:
2 c. milk
6.8 oz. instant chocolate pudding (2 packages)
Layer 5:
2 c. milk
6.8 oz. instant French vanilla pudding (2 packages)
Layer 6:
8 oz. container Cool Whip
Garnish: mini-chocolate chips or shaved chocolate and chopped pecans, if desired
Directions
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Layer 1 Crust: Preheat oven to 350 degrees.
In a medium bowl, stir together flour, pecans and melted butter until mixture is evenly moistened. Press evenly into the bottom of a 9 × 13 inch pan. Bake 20 minutes. Allow to cool completely.
Layer 2: Using an electric mixer, beat together cream cheese and powdered sugar until smooth and blended. Spread in an even layer over the cooled crust.
Layer 3: Spread Cool Whip over the cream cheese layer.
Layer 4: In a medium bowl, whisk together milk and the 2 packages of chocolate pudding mix for 2 minutes, until thick and smooth. Spread in an even layer over the Cool Whip. (It's ok if it mixes a little with the Cool Whip.
Layer 5: In a medium bowl, whisk together milk and the 2 packages of French vanilla pudding mix for 2 minutes, until thick and smooth. Spread in an even layer over the chocolate pudding layer.
Layer 6: Spread the Cool Whip evenly over the top of the French vanilla pudding layer.
Garnish with chocolate chips or shaved chocolate and chopped pecans, if desired.
Refrigerate for at least 30 minutes before serving.
12-16 servings.
Leftovers should be stored, covered, in the refrigerator for up to 4 days.