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Chocolate Slush Cake Recipe

The taste of Chocolate Slush Cake instantly brings back memories of hot summer days at my grandparent's campground. It was served at every picnic and potluck meal because everyone loved it!

chocolate slush cake with 1 piece removed

Healthy Dessert?

Would I consider this a healthy dessert? Not really. It does have some good stuff, like protein in the nuts, cream cheese, and milk. But it also has some processed foods such as instant pudding and Cool Whip. So is this a dessert I want to be eating every week? No. However, everything in moderation, right?


We are having company coming this weekend to kick off summer so I decided to dust off this recipe and get all nostalgic. The great thing about this recipe? You got it...it's customizable. You can make it gluten-free by using GF flour. Don't like pecans? Use walnuts. Is chocolate not your thing? Try butterscotch or lemon pudding. Both are delicious options!


Watch Me Make It


The Recipe (13x9 pan)

Crust

1 cup flour

1 stick butter

1 cup chopped pecans or walnuts

-Combine until crumbly like sand. Pat into a greased 13x9 pan. Bake at 350F for 15 minutes. Allow to cool


Layer 1

8oz soft cream cheese

1 cup confectioner sugar

1/2 cup cool whip

-Combine and spread over the crust.


Layer 2

2 pkgs instant pudding mix

3 cups milk

-Combine until thickened. Spread over layer 1.


Layer 3

The remainder of the 8oz container of Cool Whip

Chopped nuts/mini chips/any other garnish that sounds good to you

-Top the slush cake with the remaining Cool Whip. Garnish as desired.


Refrigerate for at least 6 hours before serving, but it's even better if you make it the day before.


recipe card on a wooden cutting board

Pin It For Later

pinterest graphic showing chocolate slush cake in 13-9 pan along with a piece on a red plate

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