Better Than “Have You Lost Weight?” Cake
My mother has always called this Better Than Robert Redford cake. No disrespect to Mr. Redford, but in 2008, I feel its time for a new name. I have often heard it referred to as Better Than S__ Cake, but I am not really keen on actually saying that. I mean, I need a name I can actually use around the children. This is where you come in.
Help me come up with a new word to fill in the blank for this cake.
Better than _________ Cake
So tell me, what is this cake better than?
I’ll choose a winner before I put up my next post and officially change the title of the cake! Have fun, get creative, or just say the first thing that comes to mind!
It pretty much goes without saying that I love this cake. I make it a point not to post any recipe that I don’t love (Which is why you will never see a tuna or shrimp recipe on my blog, at least not authored by me – sorry seafood lovers!).
My mother first made this when I was in middle school and she has always chosen the low fat, sugar free, or light versions of ingredients, as do I. I don’t necessarily do this for health purposes though, I just do it so I can eat more with no guilt! The buttery pecan crust is divine, add a layer of cream cheese, powdered sugar, and cool whip mixed together? I’m sooooooo in! Add some thick chocolate pudding on top? Oh yeah! Make that pudding sugar free? YEAH BABY!
( For those of you interested in notes from my Disney trip, you can view them here! )
First, we have to make our crust. You’ll need: flour, margarine or butter, and chopped pecans.
Melt margarine and pour into mixing bowl with flour and pecans. Mix until well blended.
It will look like this.
Press that into a 9×13 inch pan. Bake at 350 for twenty minutes. Cool completely.
I am using two 8×8 pans for mine because I am freezing one to bring out when my in laws come to visit in two weeks!
Now lets make the filling! You’ll need: cream cheese, confectioner’s sugar, and cool whip. I used light but you can use whichever variety you like!
Place cream cheese and confectioner’s sugar in mixing bowl. Take a photograph and use the flash so it practically blinds everyone who will gaze upon it later.
Beat until well blended and creamy. Add one cup of whipped topping, mix again until well blended.
It will look like this!
If you don’t stick a spoon in there and have a lick at this point, you weren’t raised right!
Spread cream cheese mixture over cooled crust.
Now lets make the next layer! You’ll need two large boxes of instant chocolate pudding and five cups of milk. I used sugar free pudding and whole milk but you can use any variety of pudding and milk that you choose!
Pour milk into mixing bowl…
You know whats coming next, don’t ya?
Add both packets of pudding and mix well.
Pour that over your cream cheese layer.
Spread it out. See those little lumps of unblended pudding in there? Do you see me being too concerned with those? heck no!
Drop dollops of remaining whipped topping over the top.
Spread it out nicely, careful not to get the pudding mixed up in it. Refrigerate for several hours before serving. If you are impatient like me, just stick it in the freezer for a bit!
Better Than “Have You Lost Weight?” Cake
- 1 Cup flour (crust)
- 1 stick margarine or butter, melted (crust)
- 1/2 Cup chopped pecans (crust)
- 8 ounces cream cheese, softened (filling)
- 1 cup confectioner's sugar (filling)
- 1 cup whipped topping (Buy a 12 ounce tub, reserve remainder for topping) (filling)
- Pudding layer
- 2 Large boxes instant chocolate pudding (sugar free or regular) (pudding layer)
- 5 Cups mlk (whole, skim, or nonfat) (pudding layer)
- Mix all crust ingredients together until well blended. Press into bottom of 9x13 inch dish. Bake at 350 for twenty minutes. Cool completely.
- For filling, Beat cream cheese and sugar in medium bowl until fluffy. Fold in one cup of whipped topping. Spread over cooled crust.
- For the pudding layer, Beat pudding and milk together until thickened. Spread over cream cheese layer.
- Top with remaining whipped topping. Refrigerate for several hours before serving.
Thank you for reading Southern Plate!!!
Posted by Christy Jordan
on Sep 22 2008. Filed under Cake
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