If you are searching for another dessert that will surely impress everyone, then this Better Than Anything Cake is a great option. This cake has three layers with different textures from a delightful nutty bottom and buttery flakiness. This is no doubt the perfect cake for every occasion!
3/4 c. butter, melted
1 c. pecans finely chopped
1 1/2 c. all-purpose flour
1 (8-12 ounces) container Cool Whip (divided) – 1 c. for this layer and the rest for the topping
1 (8 ounces) package of cream cheese – room temperature
1 c. confectioners’ sugar
3 c. whole milk (for a sturdier pudding)
1 (3.4 ounces) package vanilla instant pudding
1 (3.4 ounces) package of chocolate instant pudding
For the top:
Grated/Shaved chocolate sprinkled over the top
Remaining Cool Whip
How to make Better Than Anything Cake
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Place the flour, butter, and pecans in a medium bowl. Mix well and press the mixture into the bottom of a 9 x 13-inch baking dish.
Step 3: Place in the preheated oven and bake for about 25 minutes. When done, take the baking dish out of the oven and let the crust layer cool completely.
Step 4: Place the cream cheese, confectioners’ sugar, and 1 c. Cool Whip in a large bowl. Using a mixer, beat the ingredients. Over the crust, spread the cream cheese mixture.
Step 5: Chill the first layer until firmed before proceeding to the next step. In the freezer, place the baking dish for about 20 minutes.
Step 6: In a large bowl, place the puddings and milk. Mix, following the package directions.
Step 7: Take the pan out of the freezer and spread the pudding layer on top of the cream cheese layer.
Step 8: Place the pan back in the freezer and freeze for 20 minutes until firm.
Step 9: On top, spread the rest of the Cool Whip and sprinkle with shaved/grated chocolate.
Step 10: if time permits, chill in the fridge for at least 2 hours.
You can whip this dessert up 2 days ahead. Simply wrap this in plastic wrap and keep it in the fridge.
In a plastic wrap, tightly wrap any leftovers and keep them in the fridge for up to 4 days.
For this recipe, you need 12 ounces of cool whip.
Before proceeding to the next layers, it is very important to chill each layer to prevent mess.