This Million Dollar Cake is a light, refreshing cheesecake-style pudding cake, pulled from Nana's handwritten vintage cookbook! A buttery, nutty crust, easy vanilla pudding, and a cheesecake-based cream make up the delicious layer of this old-fashioned dessert.
Keyword million dollar cake
Prep Time 20minutes
Cook Time 20minutes
Chilling Time 3hours
Total Time 40minutes
3/4cup(1 1/2 sticks) unsalted buttermelted
8ounces(1 package) cream cheesesoftened
2(3.4 ounce) boxes vanilla pudding mix
Preheat oven to 350 degrees F. In a large bowl, mix crust ingredients together until incorporated. Transfer to a 9x13-inch baking pan, and press out to fill pan, allowing crust to creep about halfway up the edges.
Bake for 20 minutes, then allow to cool completely before filling.
In a clean bowl, beat cream cheese, 1 cup of whipped cream, and sugar together with a hand mixer. Pour filling into cooled crust and spread evenly.
In another bowl, mix pudding mix and milk together until it begins to thicken, about 4-5 minutes. Pour on top of cheesecake layer and spread evenly.
Top pudding layer with remaining whipped cream, and sprinkle with more crushed nuts.
Refrigerate at least 3 hours before serving. Enjoy with a hot cup of coffee after dinner!