Mountain Mama Icebox Cake is a lush-style dessert with a pecan shortbread crust with layers of cream cheese, chocolate pudding, vanilla pudding and Cool Whip.

A piece of chocolate lush dessert on a plate with a fork.

When it comes to recipe inspiration, I LOVE cookbooks and food magazines, but there’s something I love even more – recipes that come from my family, friends, and YOU! It is the best when someone loves a recipe enough to want to share it, and I am thrilled each and every time one of you takes the time to send me a recipe. If it’s been served at your grandma’s Thanksgiving table for the last 30 years, odds are it’s an amazingly good recipe!

This mountain mama icebox cake is one such recipe, sent to me by a reader, Nancy. She said that the recipe hails from a church cookbook (are those not the best kind?!) from St. Michael Parish in Louisiana, which was given to her by a friend from Louisiana.

While it’s called icebox cake, it’s very reminiscent of the many “lush” desserts that I’ve come to recognize over the years – a nutty crust with layers of cream cheese, different puddings, and whipped topping. This one appears to be the absolutely ultimate with a whopping SIX layers! It is absolutely divine.

A close up photo of chocolate lush dessert on a plate.

Let’s dissect these layers, shall we?

On the bottom is a pecan-shortbread crust that’s baked in the oven to get it nice and firm. That’s the only time we need to use the oven, so it’s a great recipe to have on hand when it’s sweltering outside.

A cream cheese layer being spread over the crust.

Cool Whip being spread on top of cream cheese layer of chocolate lush dessert.

French vanilla pudding being spread over chocolate pudding.

On top of the crust is a sweetened cream cheese layer, then a layer of Cool Whip, then chocolate pudding, then French vanilla pudding, and finally another layer of Cool Whip. Whew! That’s a whopper of an icebox cake and IT.IS.PHENOMENAL.

Truthfully, those bottom two layers – the crust and the cream cheese – totally make this dessert and make it stand out from any other icebox cake I have ever eaten. It’s totally sublime.

A fork going through a piece of chocolate lush dessert.

If you love icebox cake, lush desserts, pudding desserts, no bake desserts, or anything in between, then this is going to be a go-to summer dessert for you!

It’s super refreshing and perfect after a day spent in the sun.

A piece of chocolate lush dessert with a forkful taken out of it.

If You Like This Mountain Mama Icebox Cake, Try These:

A baking dish with chocolate lush dessert.

One year ago: Frozen Pupcakes
Two years ago: Gooey Cinnamon Rolls with Cream Cheese Glaze
Six years ago: Zucchini Cornbread

A fork going through a piece of chocolate lush dessert.

Mountain Mama Icebox Cake

Yield: 12 to 16 servings
Prep Time: 1 hour
Cook Time: 20 minutes
resting time: 40 minutes
Total Time: 2 hours
Mountain Mama Icebox Cake is a lush dessert with a pecan shortbread crust with layers of cream cheese, chocolate pudding, vanilla pudding and Cool Whip.
4.45 (65 ratings)
Print Pin Rate

Ingredients

Layer 1 (Crust)

  • 1 cup (125 g) all-purpose flour
  • 1 cup (99 g) finely chopped pecans
  • ½ cup (113.5 g) salted butter, melted

Layer 2

  • 8 ounces (226.8 g) cream cheese, at room temperature
  • 1 cup (120 g) powdered sugar

Layer 3

  • 8 oz (226.8 ml) container Cool Whip

Layer 4

  • 2 cups milk
  • 6.8 oz (192.78 g) instant chocolate pudding, (two packages)

Layer 5

  • 2 cups (488 ml) milk
  • 6.8 oz (192.78 g) instant French vanilla pudding, (two packages)

Layer 6

  • 8 oz (226.8 ml) container Cool Whip

Instructions 

  • Make Layer 1 (the Crust): Preheat oven to 350 degrees F. In a medium bowl, stir together the flour, pecans and butter until the mixture is evenly moistened. Press evenly into the bottom of a 9x13-inch pan. Cook for 20 minutes, then allow to cool completely.
  • Make Layer 2: Using an electric mixer, beat together the cream cheese and powdered sugar until smooth and blended. Spread in an even layer over the cooled crust.
  • Make Layer 3: Spread the Cool Whip over the cream cheese layer.
  • Make Layer 4: In a medium bowl, whisk together the milk and the packages of chocolate pudding mix for 2 minutes, until thick and smooth. Spread in an even layer over the Cool Whip. (It may mix a little with the Cool Whip, that's okay!)
  • Make Layer 5: In a medium bowl, whisk together the milk and the packages of French vanilla pudding mix for 2 minutes, until thick and smooth. Spread in an even layer over the chocolate pudding layer.
  • Make Layer 6: Spread the container of Cool Whip evenly over the top of the French vanilla pudding layer. Garnish with mini chocolate chips and chopped pecans, if desired.
  • Refrigerate for at least 30 minutes before serving. Leftover cake can be stored, covered, in the refrigerator for up to 4 days.

Notes

Nutritional values are based on one serving
Calories: 374kcal, Carbohydrates: 46g, Protein: 5g, Fat: 19g, Saturated Fat: 8g, Cholesterol: 41mg, Sodium: 391mg, Potassium: 197mg, Fiber: 1g, Sugar: 33g, Vitamin A: 520IU, Vitamin C: 0.1mg, Calcium: 123mg, Iron: 0.7mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author: Michelle
Course: Dessert
Cuisine: American