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.
Course Dessert
Cuisine American
Keyword million dollar cake
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Chilling Time 3 hourshours
Total Time 40 minutesminutes
Servings 12
Calories 412kcal
Author Erica
Ingredients
Crust
¾cup(1 1/2 sticks) unsalted buttermelted
2cupsall-purpose flour
2tablespoonsgranulated sugar
1cuppecanscrushed
Cheesecake Filling
8ounces(1 package) cream cheesesoftened
3cupswhipped creamdivided
¾cuppowdered sugar
Pudding Filling
2(3.4 ounce) boxes vanilla pudding mix
3cupsmilk
Instructions
Crust
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.
Cheesecake 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.
Pudding Filling
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!