My mom made this cake all the time when I was a kid. It’s a crowd pleaser!
I modified the recipe slightly from the one she passed along to me. Here is what I did.
2 sticks melted butter
1 1/2 cups of flour
3/4 cups chopped walnuts
mix together and press into a 13 x 9 pan to form a crust. bake at 375 for 12 minutes until golden brown. let cool.
8 oz cream cheese
cup of confectionary sugar
and a scoop of thawed cool whip* (I used on 8oz container, see below)
while crust is cooling. mix the cream cheese until fluffy, add sugar and then fold in cool whip. layer over cooled crust.
two packages of chocolate instant pudding
3 cups milk
mix together until it starts to thicken and then layer over cream cheese layer.
lastly, top with remaining cool whip* and sprinkle with toffee bits or nuts (I did half & half to keep everyone happy!)
Refrigerate to set.
The original recipe called for three sticks of butter, I wanted to cut down on that. I would recommend lightly spraying the pan with non-stick spray so it’s easy to remove.
Thanks for visiting!