Pudding Cake

Three distinct layers stacked in a 9×13 pan: a buttery, nutty oat crust on the bottom, a sweet cream cheese and whipped cream filling in the middle, and a smooth vanilla-chocolate pudding layer on top, all crowned with more whipped cream and grated dark chocolate. This is the kind of potluck dessert that disappears first and gets the most recipe requests.

The crust is the only part that sees the oven. Butter, flour, chopped nuts, and quick oats get pressed into the pan and baked for 20 minutes until golden. It needs to cool completely before the cream cheese layer goes on. Spreading the cream cheese mixture over a warm crust causes it to melt and mix into the base instead of staying as a distinct, firm layer.

The cream cheese layer is eight ounces of cream cheese beaten with whipped cream and confectioners’ sugar into a thick, fluffy spread. The pudding layer goes on next: both pudding mixes (french vanilla and chocolate) whisked with cold milk and spread evenly over the cream cheese. Don’t wait for the pudding to fully set before spreading; it’s easier to distribute while still pourable.

Top with whipped cream and grated dark chocolate, then chill for several hours until every layer has firmed up.

Kitchen Tips

• Cool the crust completely before adding the cream cheese layer; this is the number one mistake
• Whisk the pudding with cold milk for the fastest, smoothest set
• Use a sharp knife dipped in hot water for the cleanest slices through all three layers
• Chill at least 4 hours, or overnight for the firmest, most sliceable result

Variations

• Banana pudding: Use banana cream pudding and layer in sliced bananas
• Peanut butter: Add peanut butter to the cream cheese layer
• Oreo crust: Swap the oat crust for crushed Oreo cookies mixed with melted butter