Instead of a birthday cake, Mark's request is ALWAYS this Heavenly Dessert. I got this recipe years ago. Actually, I think I got it first from Heather's mom, Diane when we lived in San Diego. I have since found the exact recipe from one of my Paula Deen cookbooks, The Lady & Sons Savannah Country Cookbook ( I adore her!) . Here it is:
1 stick butter
1 cup all-purpose flour
1/2 cup chopped pecans
1 8-ounce pkg. cream cheese
1 cup powdered sugar
1 quart heavy cream, whipped
with 1 cup sugar until stiff
2 3.4-ounce packages instant
chocolate pudding mix
(we use 1 box chocolate & 1 box vanilla)
3 cups milk
Preheat oven to 350 degrees. In a 13 x 9 x 2-inch glass dish, melt butter and stir in four and 1/4 cup of nuts. Bake about 15 - 20 minutes, until firm. Let cool.
First Layer: Combine cream cheese, powdered sugar, and 1 cup of whipped cream. Layer over cooked nut crust.
Second Layer: Combine instant pudding mix and milk. Layer over first layer.
Third Layer: Combine remaining whipped cream and remaining chopped nuts. Layer over top. (we top ours with shaved chocolate) Keep refrigerated.
heaven for the little ones