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 (here’s my easy recipe for homemade 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.
Until thickened.
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
The buttery pecan crust is divine, add a layer of cream cheese, powdered sugar, and cool whip mixed together along with some thick chocolate pudding on top!
We call this HOLY COW! It is the first recipe a friend recommended to me after my husband was diagnosed as a diabetic 16 years ago. We use sugar free pudding and Splenda instead of the confectioner’s sugar. Be careful NOT to use FAT FREE Cream cheese next to the sugar free chocolate pudding-causes a strange reaction that develops a lovely green layer. YUCK! We feel like REAL cream cheese is worth it!
I make this as a special family treat and discovered that if I use graham cracker pie crusts it makes two of them. One to eat and one to give away. Plus it saves baking time and heating up the kitchen. We do little variations too…like putting in mini chips in the pudding or on top…couple of times I skipped the coolwhip on the top and just added a dollop when serving, out of the can of course…kids love that.
OH MY GOSH!!! I made this wayyyyyyyyy back in the early 70’s. It was delish! Also good with pistachio pudding! I lost the recipe and could never find one like the one I had.
I have a few names I have heard this cake made. Paula Dean calls it millionar pie. Momma called it mississippi mud pie. I have always called it four layer delight. But it is my fav to make. I also lemon for the pudding too and it is great..
Love this it is the best so we call it the V.I.P Pie insted of cake for Very Impressive Pie just so the kids don’t ask all kinds of questions and it fits just perfect! Let me know what ya think about The V.I.P Pie
We call this HOLY COW! It is the first recipe a friend recommended to me after my husband was diagnosed as a diabetic 16 years ago. We use sugar free pudding and Splenda instead of the confectioner’s sugar. Be careful NOT to use FAT FREE Cream cheese next to the sugar free chocolate pudding-causes a strange reaction that develops a lovely green layer. YUCK! We feel like REAL cream cheese is worth it!
I make this as a special family treat and discovered that if I use graham cracker pie crusts it makes two of them. One to eat and one to give away. Plus it saves baking time and heating up the kitchen. We do little variations too…like putting in mini chips in the pudding or on top…couple of times I skipped the coolwhip on the top and just added a dollop when serving, out of the can of course…kids love that.
OH MY GOSH!!! I made this wayyyyyyyyy back in the early 70’s. It was delish! Also good with pistachio pudding! I lost the recipe and could never find one like the one I had.
Thank you so much!!!
I have a few names I have heard this cake made. Paula Dean calls it millionar pie. Momma called it mississippi mud pie. I have always called it four layer delight. But it is my fav to make. I also lemon for the pudding too and it is great..
BETTER THAN A FIELD FULL OF CHOCOLATE CAKE
Love this it is the best so we call it the V.I.P Pie insted of cake for Very Impressive Pie just so the kids don’t ask all kinds of questions and it fits just perfect! Let me know what ya think about The V.I.P Pie
“Better than paradise cake”
OR
All of our church recipes call it “Better than Heaven cake”