Emprimir
Correo Electrónico
Add a photoYears ago a friend gave me this recipe saying it is as the name says, truly “Good Stuff.” Layers start with a pecan crust, then a cream cheese filling, chocolate pudding layer and a whip topping. As a dessert it’s a real “looker,” but the taste tells you this is one luscious “icebox” cake. The name doesn’t do this one justice ~ it’s way beyond ‘good stuff!’ I’d even borrow Buzz Lightyear’s mantra here, that this dessert is “....to infinity and beyond!” Another bonus is it can easily be made into a reduced calorie version by using reduced fat cream cheese, sugar-free pudding mixes, 1% or skim milk, and light or sugar-free whipped topping.
Ingredientes
- 1 cup chopped pecans
- 1 1/2 cups flour
- 3/4 cup melted butter
- 1 8-ounce cream cheese, softened
- 1 cup powdered sugar
- 12-ounce container frozen whipped topping, thawed and divided (such as Cool Whip)
- 1 3.9-ounce box chocolate instant pudding (4 ½ cup serving size)
- 1 3.4-ounce box vanilla instant pudding (4 ½ cup serving size)
- 3 1/2 cups cold milk
- Optional toppings: shaved chocolate, chocolate non-pareils, toasted coconut, or finely chopped pecans
Direcciones
- Heat oven to 350 degrees F.
- Mix together pecans, flour and melted butter. Press evenly into a 9" x 13" baking pan or dish. Bake 20 minutes until lightly golden brown. Cool on wire rack to room temperature, then chill until ready to add cream cheese layer.
- Beat cream cheese with powdered sugar til well blended. Fold in 1 1/2 cups of the whipped topping. Spread mixture onto cooled crust and refrigerate while preparing pudding filling.
- Combine chocolate and vanilla pudding mixes with cold milk in mixing bowl. Mix 2 minutes until well blended. Spread mixture evenly on top of cream cheese layer.
- Smooth enough of remaining whipped topping over top to make a layer about 1/2 inch thick.
- Refrigerate 4 hours or overnight before serving. Sprinkle servings with any of the optional toppings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 18 servings | |
| Calories 326 | |
| Calories from Fat 196 | 60% |
| Total Fat 22.46g | 28% |
| Saturated Fat 13.02g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 130mg | 5% |
| Potassium 205mg | 6% |
| Total Carbs 25.34g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 15.0g | 10% |
| Protein 5.29g | 8% |
Evaluaciones
27 de Junio de 2012
Absolutely delicious. Smooth, creamy, and rich tasting (but not overbearingly rich). I can usually control my intake of desserts to just one serving, even tasty ones, but this is one that I found almost impossible to refrain from enjoying a second and third helping.Yo he cocinado/probado esta receta
02 de Julio de 2012
Sounds delicious. I am on a low carb diet but I can't resist desserts like this .
Comentarios
Leave a review or comment
Leave a review
Recetas de este chef
