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!
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| 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.
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:
- 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.
- 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.
- Make Layer 3: Spread the Cool Whip over the cream cheese layer.
- 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!)
- 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.
- 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.
- Refrigerate for at least 30 minutes before serving. Leftover cake can be stored, covered, in the refrigerator for up to 4 days.
