6 LAYER MOUNTAIN MAMA ICEBOX CAKE
INGREDIENTS:
LAYER 1 (CRUST)
LAYER 2
LAYER 3
LAYER 4
LAYER 5
LAYER 6
DIRECTIONS:
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LAYER 1 (CRUST)
- 1cup all-purpose flour
- 1cup finely chopped pecans
- ½cupsalted butter, melted
LAYER 2
- 8ouncescream cheese(at room temperature)
- 1cuppowdered sugar
LAYER 3
- 8oz container Cool Whip
LAYER 4
- 2cups milk
- 6.8oz instant chocolate pudding((two packages))
LAYER 5
- 2cupsmilk
- 6.8ozinstant French vanilla pudding((two packages))
LAYER 6
- 8ozcontainer Cool Whip
DIRECTIONS:
- Make Layer 1 (the Crust): Preheat oven to 350 degrees F. In a medium bowl, stir together the flour, pecans and butter until the mixture is evenly moistened. Press evenly into the bottom of a 9x13-inch pan. Cook for 20 minutes, then allow to cool completely.
- Make Layer 2: Using an electric mixer, beat together the cream cheese and powdered sugar until smooth and blended. Spread in an even layer over the cooled crust.
- Make Layer 3: Spread the Cool Whip over the cream cheese layer.
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- For next steps, you can visit https://www.browneyedbaker.com/
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