Texas Pudding Cake
Submitted by oma_s
Layers of pecan shortbread crust, whipped cream cheese, chocolate pudding, and billowy whipped topping stacked into a cool, creamy no-bake dessert. Feeds 12 and vanishes even faster.
YIELD
12 servingsPREP
20 minCOOK
30 minREADY
70 minIf you’ve ever been to a church potluck in Texas, you’ve probably had this cake. And you probably went back for seconds.
A buttery pecan shortbread crust gets baked until golden, then cooled completely before the layering begins. Cream cheese whipped with powdered sugar and whipped topping goes down first, smooth and tangy. Chocolate pudding sets up in the middle, cool and rich. Another layer of that cream cheese mixture, a cloud of whipped topping on top, and a scatter of pecans to finish.
Every forkful cuts through all four layers at once, giving you crunch, cream, chocolate, and that nutty pecan bite in one go.
Kitchen Tips
- Let the crust cool completely before layering. Warm crust will melt the cream cheese layer and everything slides apart. Patience pays off here.
- Use instant pudding, not cook-and-serve. Instant sets up firm enough to hold its shape as a layer. Cook-and-serve pudding stays too loose.
- Chill for at least 2 hours before slicing. The layers need time to firm up in the fridge. Overnight is even better for clean, picture-ready slices.
Ingredients
Directions
Mix flour, margarine, and pecans by hand or on low speed with mixture.
Spread mixture in a 13 x 9 x 2-inch pan.
Bake at 350℉ (180℃) F for 30 minutes.
Allow to cool completely.
Cream the cream cheese.
Add confectioners’ sugar and mix well.
Mix 8 ounces whipped topping with cream cheese mixture.
Evenly spread half of cream cheese mixture on baked crust.
Mix pudding and milk.
Spread over cheese layer.
Spread remaining cheese mixture on top of pudding.
Top with remaining whipped topping.
Garnish with pecans.
Comments
