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MOUNTAIN MAMA ICEBOX CAKE

Mountain Mama Icebox Cake is a lush-style dessert with a pecan shortbread crust with layers of cream cheese, chocolate pudding, vanilla pudding and funky Whip.

In terms of recipe thought, i like cookbooks and meals magazines, however there’s something i like even greater – recipes that come from my own family, pals, and also you! it is the best when a person loves a recipe sufficient to need to percentage it, and i am thrilled every and on every occasion one in every of you takes the time to send me a recipe. If it’s been served at your grandma’s Thanksgiving table for the remaining 30 years, odds are it’s an amazingly proper recipe!

MOUNTAIN MAMA ICEBOX CAKE
MOUNTAIN MAMA ICEBOX CAKE

This mountain mama icebox cake is one such recipe, despatched to me by using a reader, Nancy. She said that the recipe hails from a church cookbook (are the ones now not the first-class kind?!) from St. Michael Parish in Louisiana, which become given to her by using a chum from Louisiana.

Even as it’s known as icebox cake, it’s very paying homage to the numerous “lush” desserts that I’ve come to recognize through the years – a nutty crust with layers of cream cheese, extraordinary puddings, and whipped topping. This one seems to be the sincerely last with a whopping SIX layers! it is honestly divine.

MOUNTAIN MAMA ICEBOX CAKE

INGREDIENTS:
LAYER 1 (CRUST)

  •  1cupall-purpose flour
  •  1cupfinely chopped pecans
  •  ½cupsalted butter, melted

LAYER 2

  •  8ouncescream cheese(at room temperature)
  •  1cuppowdered sugar

LAYER 3

  •  8ozcontainer Cool Whip

LAYER 4

  •  2cups milk
  •  6.8ozinstant chocolate pudding((two packages))

LAYER 5

  •  2cupsmilk
  •  6.8ozinstant French vanilla pudding((two packages))

LAYER 6

  •  8ozcontainer Cool Whip

DIRECTIONS:

  1. 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.
  2. 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.
  3. Make Layer 3: Spread the Cool Whip over the cream cheese layer.
  4. 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!)
  5. Make Layer 5: In a medium bowl, whisk together the milk and the packages of French vanilla pudding mix for 2 minutes, until thick and smooth. Spread in an even layer over the chocolate pudding layer.
  6. Make Layer 6: Spread the container of Cool Whip evenly over the top of the French vanilla pudding layer. Garnish with mini chocolate chips and chopped pecans, if desired.
  7. Refrigerate for at least 30 minutes before serving. Leftover cake can be stored, covered, in the refrigerator for up to 4 days.

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