I just love that fun name!
My sis-in-love shared this easy recipe with me over 30 years ago. In combing through a lot of old recipes recently, I came across this one and knew I needed to share it on the blog.
The crust is made with a cake mix...then it's topped with a can of pudding...then a layer of Cool Whip or meringue.
Simple, delicious and Deliciously Simple!
(Be sure to read through the whole recipe before mixing
because there are options)
PIE CAKE
Crust:
1 (18 ozs) lemon or chocolate cake mix
5 Tb. butter
3 egg yolks
1 c. coconut
(if you don't care for coconut, add nuts, or omit)
Preheat oven to 350*.
Mix cake mix, butter, egg yolks and coconut until crumbly. (It seems dry, but keep mixing and it will blend). Press in ungreased 9" X 13" pan. Bake 10 minutes; cool to room temperature.
(If you're using Cool Whip instead of meringue, bake 20 minutes)
Pudding Layer:
1 (22 ozs) can (same flavor as cake mix) pudding and pie filling
(or substitute 2 sm. boxes (sugar free) instant pudding mixed with 2 c. milk...let stand until thickened)
Spread pudding over cooled crust. Top with 8 - ozs. Cool Whip or top with meringue (only if using canned pudding). (I sprinkled toasted coconut over Cool Whip.)
Meringue:
3 egg whites
1/2 c. sugar
Beat egg whites until stiff; gradually add sugar and beat until dissolved. Top pudding with meringue. Bake 15 minutes or until light brown.
