The Mountain Mama Icebox cake is a lush dessert with a nutty bread crust layered with cream cheese, chocolate pudding, vanilla pudding and Cool Whip.
INGREDIENTS:
LAYER 1 (CRUST)
1General purpose flour
1 finely chopped walnut
½cupsalted butter, melted
LAYER 2
8 ounces of cheese (at room temperature)
1 cup of powdered sugar
LAYER 3
8ozcontainer Cool Whip
LAYER 4
2 cups of milk
6.8ozinstantaneous chocolate pudding((two packs))
LAYER 5
2 cups of milk
6.8ozinstantaneous French vanilla pudding((two packs))
LAYER 6
8ozcontainer Cool Whip
DIRECTIONS
Make layer 1 (the crust): Preheat oven to 350 degrees F. In a medium bowl, mix flour, nuts and butter until mixture is evenly moistened. Press evenly into the bottom of a 9×13-inch baking pan. Bake for 20 minutes, then let cool completely.
Make layer 2: Using an electric mixer, beat the cream cheese and powdered sugar until smooth and blended. Spread in an even layer over the cooled crust.
Make layer 3: Spread the cold shake over the layer of cream cheese.
Make layer 4: In a medium bowl, beat the milk and chocolate pudding packages for 2 minutes, until thick and smooth. Spread in an even layer over the Fresh Shake. (It can be mixed a little with the Cold Beater, that’s fine!)
Make layer 5: In a medium bowl, whisk milk and packets of French Vanilla Pudding Mix for 2 minutes, until thick and smooth. Spread in an even layer over the chocolate pudding layer.
Make layer 6: Spread the Cool Whip container evenly over the French vanilla pudding layer. Garnish with mini chocolate chips and chopped nuts, if desired.
Refrigerate at least 30 minutes before serving. Leftover cake can be stored, covered, in the refrigerator for up to 4 days.
NOTES ON RECEPTION:
Nutritional values are based on a portion