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A fork going through a piece of chocolate lush dessert.

Mountain Mama Icebox Cake

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.
Course Dessert
Cuisine American
Prep 1 hour
Cook 20 minutes
resting time 40 minutes
Total 2 hours
Servings 12 to 16 servings
Calories 374 kcal
Author Michelle

Ingredients

Layer 1 (Crust)

  • 1 cup all-purpose flour
  • 1 cup finely chopped pecans
  • ½ cup salted butter, melted

Layer 2

  • 8 ounces cream cheese at room temperature
  • 1 cup powdered sugar

Layer 3

  • 8 oz container Cool Whip

Layer 4

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

Layer 5

  • 2 cups milk
  • 6.8 oz instant French vanilla pudding (two packages)

Layer 6

  • 8 oz container Cool Whip
US Customary - Metric

Directions

  1. 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.
  2. 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.
  3. Make Layer 3: Spread the Cool Whip over the cream cheese layer.
  4. 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!)
  5. 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.
  6. 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.
  7. Refrigerate for at least 30 minutes before serving. Leftover cake can be stored, covered, in the refrigerator for up to 4 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Mountain Mama Icebox Cake
Amount Per Serving
Calories 374 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 41mg14%
Sodium 391mg17%
Potassium 197mg6%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 33g37%
Protein 5g10%
Vitamin A 520IU10%
Vitamin C 0.1mg0%
Calcium 123mg12%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.