ITALIAN CREAM ICEBOX CAKE

Italian Cream Icebox Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 9

2 box(es) 3.4 ounces vanilla flavored instant pudding and pie filling
1 package(s) 8 ounces cream cheese, softened
1/2 cup(s) butter, softened
2 cup(s) heavy whipping cream
1 1/3 cup(s) powdered sugar
1 teaspoon(s) vanilla
3 package(s) 3 ounces soft ladyfingers, torn
1/2 cup(s) sweetened flaked coconut
1/2 cup(s) toasted pecans, chopped

Steps:

Prepare pudding according to package directions. Set aside. In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add cream and powdered sugar; beat until mixture begins to thicken. Increase speed to high; beat until thickened. Beat in vanilla.
In a 13x9 inch baking dish, layer half of ladyfingers; spread half of pudding over ladyfingers. Repeat once. Spread cream cheese mixture over pudding. Top with coconut and pecans. Cover, and refrigerate at least 1 hour or up to 3 hours.