3 Layer Cake
This dessert features three distinct layers for a delightful combination of textures and flavours. It begins with a baked base made from flour, pecans, and margarine. A second, fluffy layer combines cream cheese, powdered sugar, and whipped topping. The final tier is a simple instant pudding mix set with cold milk, finished with more whipped topping and the remaining pecans. The whole process takes about 35 minutes to prepare.
Ingredients
- 1 1/2 cups flour
- 1 cup chopped pecans
- 1 1/2 cups soft margarine
- 8 ounces Cool Whip
- 1 cup powdered sugar
- 1 (8 ounce) package cream cheese
- 2 (3 1/2-4 ounce) boxes instant pudding mix (any flavor)
- 3 cups of cold milk
Method
- Set your oven to 375. Combine 1 1/2 cups of flour, 3/4 cups of the chopped pecans, and 3/4 cups of soft margarine in a bowl by hand.
- Press this mixture firmly into a 13x9 pan that has not been greased.
- Bake the base for 15 minutes, then set it aside to cool completely.
- For the next layer, use a hand mixer to blend the 8oz package of cream cheese with 1 cup of powdered sugar and 1 cup of the whipped topping until light and fluffy.
- Spread this creamy mixture evenly over the cooled first layer.
- In another bowl, whisk the two small boxes of instant pudding mix with 3 cups of cold milk using a hand mixer.
- Pour and spread the pudding mixture over the second layer.
- Finish the cake by topping it with the leftover whipped topping and the reserved chopped pecans.
Nutrition (per serving)
Sodium801200 mg
Recipe details
CategoryDessert
AuthorTracy Z.
