Confetti Pudding Cake

Serves 6-8
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Confetti Pudding Cake
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This pudding cake is straight from my childhood. It has simple ingredients, but the combination of chocolate pudding, cream cheese, and cool whip is truly my ideal summer dessert.


1 cup all-purpose flour
3/4 cup minced pecans
1/2 cup unsalted butter, melted
Pinch of salt
1 (5 1/2 ounce) package instant chocolate pudding
2 1/2 cups whole milk
1/2 cup mini chocolate chips
3/4 cup Cool Whip
1 (8 ounce) package cream cheese
3/4 cup powdered sugar
Leftover cool whip for topping


  1. Preheat oven to 375 degrees F. In a medium bowl, stir together flour, pecans, pinch of salt, and melted butter.  Press the mixture into your baking dish. I like a 9×13 baking dish but you could make it in a deep 8×8 baking dish. Bake crust for 17-18 minutes at 375 and then let cool completely.
  2. Whip together instant pudding and milk until thick and then stir in mini chocolate chips. When crust is cool, spread pudding onto crust. Chill for 15-20 minutes.
  3. Next, whip together cream cheese, 3/4 cup cool whip, and powdered sugar until the mixture is a light frosting. Then stir in about 2 tablespoons sprinkles.
  4. Spread the cream cheese layer on top of the chocolate layer. It’s okay if there is some mixing. It doesn’t have to be perfect!
  5. Finally, spread on remainder of cool whip on top to make a clean top layer and then sprinkle heavily with sprinkles of your choosing.
  6. Keep chilled until serving time!