BETTER THAN ANYTHING CAKE

My grandmother always called this dessert “Better Than Anything Cake” but it has taken on various other names over the years. Regardless, this cake is unbelievably fantastic!

I had only made this once before this recipe and I remember how much fun we had. There is the element of the labor requirement to put each layer together without losing the shape, but I see it more as a labor of love!

Ingredients

For the crust

1 1/2 cups all-purpose flour
3/4 cup butter melted
1 cup pecans finely chopped

For the first layer

1 (8 oz.) package cream cheese – room temperature
1 cup confectioners’ sugar
1 (8-12 oz.) container Cool Whip (divided) – 1 cup for this layer and the rest for the topping.

For the second layer

1 (3.4 oz.) package vanilla instant pudding
1 (3.4 oz.) package chocolate instant pudding
3 cups whole milk (using whole milk creates a sturdier pudding which is needed)

For the top

Remaining Cool Whip
Grated/Shaved chocolate sprinkled over the top

How To Make Better Than Anything Cake:

Crust layer

Preheat oven to 325° F

In a medium bowl, mix flour, butter, and pecans and press into the bottom of a 9×13 baking dish.

Bake for 25 minutes. Remove from oven and cool completely.

First Layer

In a large bowl, mix the cream cheese, confectioners’ sugar and 1 cup Cool Whip with a mixer.

Spread the cream cheese mixture over the crust.

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