Better Than “Have You Lost Weight?” Cake

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!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: cake
Servings: 4
Calories: 98kcal

Ingredients

  • 1 Cup flour crust
  • 1 stick margarine or butter melted (crust)
  • 1/2 Cup chopped pecans crust
  • 8 ounces cream cheese softened (filling)
  • 1 cup confectioner's sugar filling
  • 1 cup whipped topping Buy a 12 ounce tub, reserve remainder for topping (filling)
  • Pudding layer
  • 2 Large boxes instant chocolate pudding sugar free or regular (pudding layer)
  • 5 Cups mlk whole, skim, or nonfat (pudding layer)

Instructions

  • Mix all crust ingredients together until well blended. Press into bottom of 9x13 inch dish. Bake at 350 for twenty minutes. Cool completely.
  • For filling, Beat cream cheese and sugar in medium bowl until fluffy. Fold in one cup of whipped topping. Spread over cooled crust.
  • For the pudding layer, Beat pudding and milk together until thickened. Spread over cream cheese layer.
  • Top with remaining whipped topping. Refrigerate for several hours before serving.

Nutrition

Calories: 98kcal
Tried this recipe?Mention @southernplate or tag #southernplate!
Thank you for reading Southern Plate!!!
Christy
You might also enjoy this recipe! Quick and Easy Chocolate Mousse

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125 Comments

  1. When my daughter was in elementary school, she called the cake BTS cake so she wouldn’t have to say the “S” word!

  2. We Call this Chocolate Delight- I make a variation to this cake that my sister-in -law created when my husband could not have caffine. We call Banana pudding delight. All my family and friends love. Make the crust and filling like you do, then slice up 3 bananas over top, use 1 large can of drained pineapple and mix with 1 large box on Vanilla pudding, top with cool whip and crushed.

    1. We Call this Chocolate Delight- I make a variation to this cake that my sister-in -law created when my husband could not have caffine. We call Banana pudding delight. All my family and friends love. Make the crust and filling like you do, then slice up 3 bananas over top, use 1 large can of drained pineapple and mix with 1 large box on Vanilla pudding, top with cool whip and crushed Pecans. Melts in your mouth

  3. I have made this for years also. We call it “Pudding-Pie Dessert”. Awesome whatever you call it. Love it. Always a hit.

  4. I recently made this cake for a family get together (which turned out to be a surprise 25th wedding anniversary party for my husband and I),everyone thought it was delicious! I used banana cream pudding and added chopped stawberries in pudding and on top of coolwhip. Yummy summer dessert!

  5. We call it “Summer Treat Delight” .This delicious recipe was introduced to my St.Louis,Mo family in the summer of 1977.And we continue to serve it for our summer celebrations and family gatherings to this day.Love It! Enjoy:)

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