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My grandmother always called this dessert “Better Than Anything Cake” but it has taken on various other names over the years. Regardless, this cake is unbelievably fantastic!

I had only made this once before this recipe and I remember how much fun we had. There is the element of the labor requirement to put each layer together without losing the shape, but I see it more as a labor of love!


For the crust

1 1/2 cups all-purpose flour
3/4 cup butter melted
1 cup pecans finely chopped

For the first layer

1 (8 oz.) package cream cheese – room temperature
1 cup confectioners’ sugar
1 (8-12 oz.) container Cool Whip (divided) – 1 cup for this layer and the rest for the topping.

For the second layer

1 (3.4 oz.) package vanilla instant pudding
1 (3.4 oz.) package chocolate instant pudding
3 cups whole milk (using whole milk creates a sturdier pudding which is needed)

For the top

Remaining Cool Whip
Grated/Shaved chocolate sprinkled over the top

How To Make Better Than Anything Cake:

Crust layer

Preheat oven to 325° F

In a medium bowl, mix flour, butter, and pecans and press into the bottom of a 9×13 baking dish.

Bake for 25 minutes. Remove from oven and cool completely.

First Layer

In a large bowl, mix the cream cheese, confectioners’ sugar and 1 cup Cool Whip with a mixer.

Spread the cream cheese mixture over the crust.

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