Pudding Lust Cake

I have never been one for the pudding. It's not my thing. As I said before, I need texture. I LOVE bars and cookies full of goodies and my ice cream full of accessories, as well as my love affair with Ben and Jerry. So, the pudding does not make my crankshaft shit. However, this particular dessert takes the pudding to a whole new level. It's not just pudding. It's a bar It's a cake. It is a delicious multilayered dessert. And guess what? There is texture

You start with the simplest pecan crust.

Sweet in a layer of sweet cream cheese ....

In addition to that with your favorite flavor of instant pudding.

And do not even think about forgetting the battered blanket. The whipped blanket makes everything magical, does not it?

WATCH! Not just your daily pudding. Much more. And the options are endless. You can choose the flavor of pudding that you prefer according to taste or even season. For example, pumpkin spice instant pudding would be great in November or December, and lemon would be great in the spring or summer. And there are all the other flavors to choose from: banana, coconut, cheesecake, Oreo, vanilla, chocolate, etc. I chose caramel just because I thought the carmel flavor would work very well with pecans, and it did. But as I said, what pudding you use is totally your call! That's what makes this dessert so fun and versatile. Not to mention that it's super simple!

And even if you have to cook the pecan crust, I still think that this dessert is the perfect dessert for the summer. It is chilled and served cold, it is fresh and refreshing. Well, do not count on it being light ... it's definitely decadent for a pudding.

Pudding, lust cake

Servings: 12

ingredients

CRUST

1½ cups all-purpose flour

Sugar 3 Tb

1 cup chopped pecans

1½ sticks (3/4 cup) of melted butter

CHEESE LAYER WITH CREAM

1 package of cream cheese (8oz), sweet

1 cup caster sugar

FILLING AND TOPPING:

2 containers (8 oz) of fresh whisk (or a 16 oz container)

2 small packs (3.4 oz) Jello instant pudding flavor of choice

3 cup cold milk

Instructions

For the crust: Mix the butter, flour, chopped pecans and sugar and squeeze in a 9 "x 13" baking dish. Bake at 375 ° F for 10-15 minutes. Cool completely.

For the layer of cream cheese: beat cream cheese, sugar powder until smooth. Stir in 1½ cups of fresh whisk until fully incorporated. Extended on the bark.

For the pudding layer: mix the pudding mix with cold milk, beating for several minutes. Put it in the fridge for 5-10 minutes to thicken. Spread over the cream cheese layer. Cover with the remaining container of fresh whip.

Cut into squares to serve. Keep in the refrigerator

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