Bear N Mom Recipes - Dessert - Mountain Mama Mudslide

Updated on October 2, 2016

Laura L Scotty

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Mudslide cake in pan after serving.

Chopped pecans with butter

preparing cream cheese, cool whip and sugar

mixing pudding with milk

shaved chocolate

This is another recipe that was submitted to me by our friend, Linda. Linda insures me that this is a tried and true recipe that she has made many times.

Just reading it elevates my blood sugar and it's definitely not a recipe for diabetics. BUT, I think being a chocoholic I just love this cake.

Layer 1
1 stick of butter, 1 cup chopped pecans & 1 cup of flour
combine and mix.
spread over bottom of pan 9" X 12" sheet cake size, Bake at 350 for 20 minutes. Let cool.

Layer 2
1 (8oz) pkg cream cheese softened,
1 1/2 to 2 cups of Cool Whip (12 oz Cool Whip container, use the rest later)
1 cup unsifted powdered sugar
Spread over first layer.

Layer 3
3 3/4 oz vanilla instant pudding,
4 1/2 oz chocolate pudding,
3 Cups milk
Mix and pour over second layer.

Layer 4
Spread the remaining Cool Whip over 3rd layer.

Layer 5
1 5 oz Hershey chocolate bar, or small ones to make 5 oz. grated.
Put over the top. You can use the miniature chocolate chips if you prefer.

Cool 24 hours.

Makes 9"X12" pan full...

enjoy!