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Confetti Pudding Cake
Confetti Pudding Cake
"This pudding cake is straight from my childhood. It has simple ingredients, but the combination of chocolate pudding, cream cheese, and cool whip is truly my ideal summer dessert. Have you ever had a time travel recipe – a recipe that zaps you back in time to your childhood just by the taste or texture? This pudding cake is a total time travel recipe for me. I had forgotten about it, but my mom recently made it for Theo and Darby when we visited and I couldn’t help but try some. The flavor was exactly like I remembered it."
Serves8 people
Preparation Time20 min
Cooking Time2 hr
Ingredients
- 1 cup all purpose flour
- 3 cups minced pecans
- 1 cup unsalted butter, melted
- 1 pinch salt
- 1 (5 1/2 ounce) package instant chocolate pudding
- 2 cups whole milk
- 1 cup mini chocolate chips
- 3 cups Cool Whip
- 3 cups powdered sugar
- 1 (8 ounce) package cream cheese
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Preheat oven to 375 degrees F. In a medium bowl, stir together flour, pecans, pinch of salt, and melted butter. Press the mixture into your baking dish. I like a 9×13 baking dish but you could make it in a deep 8×8 baking dish. Bake crust for 17-18 minutes at 375 and then let cool completely.
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Whip together instant pudding and milk until thick and then stir in mini chocolate chips. When crust is cool, spread pudding onto crust. Chill for 15-20 minutes.
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Next, whip together cream cheese, 3/4 cup cool whip, and powdered sugar until the mixture is a light frosting. Then stir in about 2 tablespoons sprinkles.
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Spread the cream cheese layer on top of the chocolate layer. It’s okay if there is some mixing. It doesn’t have to be perfect!
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Finally, spread on remainder of cool whip on top to make a clean top layer and then sprinkle heavily with sprinkles of your choosing.
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Keep chilled until serving time!
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