Early in my married life the holiday season found our family packing the little ones and making a trip to North Texas. My husband's family were farm folk from 'up yonder' where the cattle there were black and whites and the wind blew almost as hard as the prairie; company dishes were paper so more time could be spent together.
Muzzy was a practical woman with a table full of food and a house full of love. One family favorite from her kitchen was the desert she called the 'icebox cake'. Pulled from the freezer just as meal preparations began, the three layer dessert thawed 'just right' as the meal came to an end.
1-1/2 cups flour
1-1/2 sticks butter (3/4 cup)
1/4 cup powdered sugar
1 cup chopped pecans
Spread in a 9x13" pan. Bake 350 degrees for ~ 20 min. Let cool.
Cream until fluffy:
1 8-oz. cream cheese
1 cup powdered sugar
1 cup Cool Whip (from large size Cool Whip - 16 oz.)
Spread on the cooled crust.
1 box Instant Chocolate Pudding Mix (dark chocolate type)
1 box Instant Vanilla Pudding Mix (I use French Vanilla)
2-1/2 cups Cold milk
Mix and whip until thick. Spread over other layers.
Spread remaining cool whip on top.
Sprinkle chopped pecans on top.
Put in refrigerator or freezer and let stand over night. Can even be served frozen.
This weekend found us needing a dish for a pot luck dinner party; the icebox cake was just the thing. Easily made ahead, sturdy to transport, and down right delicious this yummy dessert was a hit!