White Chocolate Pudding Lust Cake

This says it all in the name... lust cake.  I lusted after this recipe and finally got around to making it and it was everything I thought it would be.  One of the great things about this cake is you can use any kind of pudding flavor you'd like.  I used white chocolate and it was a good choice!  

For the crust combine butter, flour, chopped pecans and sugar.

Spray a 9x13 inch pan heavily with non stick spray or butter.  Press the crust into the baking dish.  Bake at 375 degrees F for 12 minutes.  Let cool completely.

For the cream cheese layer beat the cream cheese and powdered sugar until smooth.

Fold in 1 1/2 cups of cool whip until full incorporated.  Spread onto the cooled crust.

You'll need two small packages, 3.4 oz, of Jell-O instant pudding.  Again I used white chocolate, but you can pick whatever flavor you like.

Mix the pudding mixes with cold milk, whisking for several minutes.  Set in the fridge for around 5 minutes until it starts to thicken.  

Spread over the cream cheese layer.

Top with the remaining container of cool whip. 

And because I choose white chocolate pudding I thought I would top it with some dark chocolate chips.

Cut into squares and serve.  This cake was messy and delicious.  Make sure that you really spray or butter the pan so that the crust will come up easily!  This is a great dessert if you're having people over, it's just rich enough that you don't need too feel bad about yourself after having dessert.  My favorite kind - the "don't feel too guilty" dessert :)

White Chocolate Pudding Lust Cake

Serves 12

Adapted from Sweet Treats and More

Crust:

1 1/2 cup flour

3 tablespoons sugar

1 cup chopped pecans

1 1/2 sticks melted butter

Cream Cheese Layer:

1 8oz package low fat cream cheese, soft

1 cup powdered sugar

Filling & Topping:

1 8oz container's cool whip

2 small packages (3.4oz) of Jello instant pudding of choice

3 cups cold milk

1/2 cup chocolate chips *optional

For the crust combine butter, flour, chopped pecans and sugar.

Spray a 9x13 inch pan heavily with non stick spray or butter.  

Press the crust into the baking dish.  

Bake at 375 degrees F for 12 minutes and let cool completely.

For the cream cheese layer beat the cream cheese and powdered sugar until smooth.
Fold in 1 1/2 cups of cool whip until full incorporated.  
Spread onto the cooled crust.
Mix the pudding mixes with cold milk, whisking for several minutes.  
Set in the fridge for around 5 minutes until it starts to thicken.  
Spread over the cream cheese layer.
Top with the remaining container of cool whip and chocolate chips.
Cut into squares, serve, and enjoy!