Chocolate-Vanilla Pudding Cake
A luscious layered pudding cake featuring a crunchy pecan crust, creamy vanilla topping, and rich chocolate flavor, perfect for gatherings and dessert lovers alike.
Ingredients
Instructions
- Mix chopped pecans, flour, sugar, and softened oleo together.
- Press the mixture into the bottom of a 9 x 13-inch pan to form the crust.
- Bake the crust for 20 to 30 minutes at 350°F or until slightly browned.
- In a bowl, beat cream cheese and powdered sugar until fluffy.
- Fold in half of the Cool Whip into the cream cheese mixture.
- Spread the cream cheese mixture over the baked crust.
- Prepare the chocolate instant pudding with 2 cups of milk according to package instructions.
- Allow the pudding to set in the refrigerator.
- Spread the cooled pudding evenly over the cream cheese layer.
- Top with remaining Cool Whip before serving.
Nutrition & Diet Analysis (per serving)
616
kcal
31% DV
Protein
Fat
Carbs
Contains
Milk
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).