This sweet treat has gone through many names over the years, but my grandmother always named it “Better Than Anything Cake.” The cake is delicious no matter what.
Before finding this recipe, I had only ever made it once, but I still vividly recall how much fun we had. It takes time and effort to carefully stack each successive layer without distorting the overall form, but I consider that time and effort well spent.
The bottom layer has a delicious nutty flavor and a buttery flakiness, and there is a distinct difference in texture between the layers. The situation never improves. It was a hit during the sleepover where my children hosted their friends, so I decided to make it again. This demonstrates not only its wonderful quality, but also its adaptability and suitability for a wide range of social occasions, including Valentine’s Day.
Ingredients
In the interest of the crust
(1 and a half cups) all-purpose flour
To a bowl, add the melted butter and 3/4 cup of butter.
One cup of chopped pecans
As a base coat
One (8-ounce) box of softened cream cheese
1 mug of powdered sugar
Layer 1: 1 cup of Cool Whip; Layer 2: the remaining Cool Whip from the 8-12 ounce container.
In the next level,
You’ll need one vanilla instant pudding package (3.4 ounces).
Package of chocolate instant pudding (3.4 ounces)
Whole Milk, 3 Cups (using whole milk creates a sturdier pudding which is needed)
If you want to be number one
All the remaining Cool Whip
Shaved/grated chocolate is placed on top.
Directions
Layer of crust
Put in the 325°F oven.
Blend flour, butter, and pecans in a medium bowl, then pat into the bottom of a 9 by 13-inch baking dish.
Put it in the oven for 25 minutes. Take it out of the oven and let it cool down.
Initial Discrete Layer
The cream cheese, confectioners’ sugar, and 1 cup of the Cool Whip should be combined in a large basin and stirred until smooth using an electric mixer.
Cover the crust with the cream cheese filling.
The crust and the initial layer must be well cold and set before proceeding. Get the dish ready for baking by placing it in the freezer for about 20 minutes.
Layer Two
Combine the two pudding mixes with the milk in a large bowl and set aside for the second layer. Mix as directed on the packet.
Put the pudding over the cream cheese layer, then take the pan out of the freezer.
Put the dish back in the freezer for another 20 minutes to firm up the layers.
the outermost layer
Smother the top with the remaining Cool Whip and sprinkle on the shaved or grated chocolate.
It’s best to refrigerate the dessert for at least two hours, if not longer.