Ribbon Cake

“This recipe came from my stepdad, Daniel Migacz of New Berlin, and his family,” Corie Knopick said. “I like it because it can be made ahead of time.”

Makes 12 servings

Crust:

1 cup flour

1⁄2 cup (1 stick) butter, room temperature

1 1⁄2 cups finely chopped pecans (divided)

Pinch of salt

Cream cheese layer:

1 package (8 ounces) cream cheese, room temperature

1 cup powdered sugar

1 container (8 ounces) whipped topping, thawed

Chocolate layer:

2 packages (3.9 ounces each) instant chocolate pudding

3 cups whole milk

Cream layer:

1 pint heavy whipping cream

2 tablespoon powdered sugar

1 teaspoon vanilla extract

For crust: Preheat oven to 325 degrees.

In a medium bowl, combine flour, butter, 1 heaping cup of pecans and salt with electric mixer and press onto bottom of a lightly greased 13-by-9-inch baking dish. Bake in preheated oven 25 minutes or until done. Cool completely.

Cream cheese layer: In a medium bowl, mix cream cheese and powdered sugar with an electric mixer until smooth. Fold in whipped topping and mix until combined. Spread mixture evenly onto crust.

Chocolate layer: In another medium bowl, combine pudding mixes and milk with an electric mixer until combined, then mix on medium speed 2 minutes or until mixture is firm. Spread evenly over cream cheese layer.

Cream layer: In a large bowl, mix whipping cream until soft peaks form. Beat in vanilla and powdered sugar and beat until stiff peaks form. Spread mixture over pudding layer.

Top with remaining pecans. Cover and refrigerate overnight.