Ingredients: |
Ingredients: First layer:
1½ cups all-purpose flour
¾ cup finely chopped pecans
¾ cup (1½ sticks) butter, cubed
Second layer:
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (like Cool Whip—use an 8-ounce container)
Third layer
2 (3.9 oz) packages instant chocolate (or pistachio) pudding
3 cups milk
1 tsp vanilla
Fourth layer:
Remaining whipped topping from a 8-ounce container
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Directions: |
Directions:Preheat oven to 350°F.
For the first layer, place the flour in a large mixing bowl, and cut in the butter with two forks or alternatively, you can also use your fingers to work in the butter until pea-size lumps form. Stir in the pecans.
Press the mixture into a 13×9-inch pan. Bake for 15–20 minutes, or until the edges are lightly golden brown. Cool completely.
For the second layer, place the cream cheese and the powdered sugar in a large bowl. Mix with a handheld mixer until light and fluffy. Fold in 1 cup of whipped topping with a spatula and spread the mixture over the cooled crust.
For the third layer, beat the instant pudding and the milk together with a handheld mixer for 2 minutes. The pudding will thicken. Pour on top of the second layer and spread it out evenly.
Carefully dollop the remaining whipped topping on top of the pudding mixture and spread it with an offset spatula or butter knife. Cover the dish with plastic wrap, and place in the refrigerator for at least 4 hours, or overnight. place the dessert in the freezer for 45 minutes to firm up for cutting.
(Freezing the dessert ensures that you’ll get nice looking layers when cutting it.) |
This recipe for Ice Box Layer Cake is from