A delicious chocolate pudding cake recipe that is simple to make alongside little ones. It's a family favorite to take along when we visit with friends. ProMom Tip: it's pudding so if you're taking it for a ride, make sure to chill it first and that the ride is nice and cool.
Pre-heat oven to 350 degrees.
2 cups all-purpose flour
1 cup butter or margarine, softened
1/2 cup chopped pecans (this makes a great add-in but we usually opt out because of food allergies)
8 oz. package of cream cheese, softened
1 cup of powdered sugar
8 oz. container of frozen whipped topping, thawed and divided
(2) 3.5 oz. packages of instant chocolate pudding (banana pudding is a nice substitute)
4 cups of milk (whole milk is best but 2% works, too)
A dump truck load of sprinkles (courtesy of my kindergartner). We are partial to rainbow, unless it's a holiday: red and green for Christmas, pink and red for Valentines Day, green for St. Patty's Day, red/white/blue for Independence Day, black and orange for Halloween (candy eyeballs are also fun) and of course, pastels for Easter!
In a bowl, combine the flour, butter and pecans (optional). Mix well and then press into the bottom of an ungreased 13"x9" baking pan (don't press it too firmly, otherwise the crust will bake very hard). Bake at 350 for 15 minutes and allow to cool fully. In another bowl, combine the cream cheese, powdered sugar and one cup whipped topping; spread over baked layer. Whisk together the dry pudding mixes and milk per the package directions and make this the next layer. Cover and chill for a couple of hours(I usually set it overnight). Spread with remaining whipped topping and as my kids like to say when sprinkling the sprinkles, "MAKE IT RAIN!"
Cover and chill overnight and cut into tiny squares so the kids feel like they’re indulging in multiple sweet treats (another a ProMom Tip!)