Next Best Thing to Tom Selleck Cake

★★★★★ 3 Reviews
cataharin avatar
By Cathie Valentine
from Graniteville, SC

I didn't name this cake :-) But you can tell when it was created. None the less, it sure is yummy.

serves 12 or more
prep time 20 Min
cook time 15 Min
method Refrigerate/Freeze

Ingredients

  • CRUST
  • 1 1/2 c
    all purpose flour
  • 1 1/2 c
    pecans-chopped
  • 1 1/2 stick
    butter, softened
  • FILLING
  • 8 oz
    cream cheese-softened
  • 1 c
    sugar
  • 2 x 8 oz
    cartons of cool whip*
  • 6 oz
    chocolate instant pudding (pkg)
  • 6 oz
    vanilla instant pudding (pkg)
  • 3 c
    milk
  • ***PREHEAT OVEN TO 350 DEGREES***
ADVERTISEMENT

How To Make

  • 1
    Mix flour, pecans and butter together in a bowl and press into the bottom of a 9 by 13 pan (sprayed with a nonstick vegetable spray for baking). Bake at 350 degrees for 15 minutes. Cool crust completely.
  • 2
    Using an electric mixer, combine cream cheese and sugar and beat until fluffy. Fold in 1 carton (8 oz) of cool whip* Spread over cooled crust.
  • 3
    Next, combine milk and both packages of pudding and beat until thick. Spread over first layer.
  • 4
    Top with the other 8 ounce carton of cool whip*. Refrigerate. Cut into squares when ready to serve. Keep any leftovers in the refrigerator (doubt that will happen!!)
ADVERTISEMENT