Pudding Cake

Posted by Donna:
This recipe has been around for a long time; but, my girls and I have noticed that we haven't seen it at very many occasions in the last few years. Sometimes recipes follow the same trend as styles---they reappear all of a sudden and are popular again. I still fix this quite often and we really enjoy it. It's called different things by different people. Whatever it's called in a recipe book, it is scrumptious.

Pudding Cake

Crust:
1 cup flour
1/4 lb. margarine ( 1 stick), softened
1 cup pecans (chopped)

Mix and pat into a medium sized oblong glass baking dish. Bake 20 minutes at 350 degrees. Cool completely.

Bottom Layer:

1 ( 8 oz.) pkg. cream cheese, softened
1 cup sifted powdered sugar
1 cup whipped topping (Cool Whip)

Mix ingredients and spread on top of the cooled crust.

Top Layer:

1 small pkg. instant chocolate pudding
1 small pkg. instant vanilla pudding
3 cups cold milk

Mix until thick and spread over the bottom layer ingredients.

Top with Cool whip. (You'll need to buy a large carton of Cool Whip in order to have enough for the one cup in the bottom layer and then enough to cover the pudding mixture.)

After spreading the dessert with kool whip, you can grate chocolate and sprinkle it and chopped pecans over the top. For my family, I usually don't do the chocolate and pecans on top. I do when I take it to potlucks or funeral meals. It doesn't make it any better; but, it does look pretty .

Refrigerate and chill thoroughly.

If this is a dessert you haven't tried in a while, or if it's new to you, I do hope you try it. During this hot weather, cold desserts are so refreshing. This one just melts in your mouth. It's also very addicting. You usually can't have just one piece!!!!