Mountain Mama Icebox Cake
User Reviews
4.5
Mountain Mama Icebox Cake
Description
Mountain Mama Icebox Cake starts with a baked crust made from flour, finely chopped pecans, and melted salted butter, creating a buttery and slightly crunchy base. Once cooled, it's layered with a smooth sweetened cream cheese mixture, then a layer of Cool Whip for lightness. Two pudding layers follow: chocolate and French vanilla, each prepared by whisking instant pudding mix with milk. These puddings add distinct flavors and creamy textures to the cake.
The top is finished with another spread of Cool Whip to complete the dessert with a fluffy and fresh finish. Chilling the assembled cake allows the layers to meld and set, making it easy to slice and serve. The dessert balances the nuttiness of the crust with rich and sweet creamy layers.
This no-bake style dessert relies heavily on refrigerated setting to achieve the proper consistency and is well suited to serve chilled as a special occasion or summer treat. It offers contrasting textures of crunchy crust and smooth fillings.
Ingredients
Layer 1 (Crust)
- 1 cup all-purpose flour
- 1 cup pecans finely chopped
- ½ cup butter salted, melted
Layer 2
- 8 ounces cream cheese at room temperature
- 1 cup powdered sugar
Layer 3
- 8 oz whipped topping Cool Whip brand
Layer 4
- 2 milk measurement unit noted
- 6.8 oz chocolate instant pudding mix two packages
Layer 5
- 2 cups milk
- 6.8 oz instant French vanilla pudding (two packages)
Layer 6
- 8 oz whipped topping container (Cool Whip
Instructions
- Make Layer 1 (the Crust): Preheat oven to 350 degrees F. In a medium bowl, stir together the flour, pecans and butter until the mixture is evenly moistened. Press evenly into the bottom of a 9x13-inch pan. Cook for 20 minutes, then allow to cool completely.
- Make Layer 2: Using an electric mixer, beat together the cream cheese and powdered sugar until smooth and blended. Spread in an even layer over the cooled crust.
- Make Layer 3: Spread the Cool Whip over the cream cheese layer.
- Make Layer 4: In a medium bowl, whisk together the milk and the packages of chocolate pudding mix for 2 minutes, until thick and smooth. Spread in an even layer over the Cool Whip. (It may mix a little with the Cool Whip, that's okay!)
- Make Layer 5: In a medium bowl, whisk together the milk and the packages 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 container of Cool Whip evenly over the top of the French vanilla pudding layer. Garnish with mini chocolate chips and chopped pecans, if desired.
- Refrigerate for at least 30 minutes before serving. Leftover cake can be stored, covered, in the refrigerator for up to 4 days.
Notes
- Ensure the crust is fully cooled before assembling the layers to prevent melting the cream cheese and whipped topping.
- Whip the pudding mixtures until fully thickened before spreading for best texture.
- Refrigerate the assembled cake for several hours or overnight to allow layers to set properly.
- This recipe yields multiple servings; adjust portion sizes as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12to 16 servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 41mg | 14% |
| Sodium | 391mg | 16% |
| Potassium | 197mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 123mg | 12% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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