‘Good Stuff’ -is what my mom called this number. It wasn’t until I was about 15 that I found out the real name- ‘Better Than Sex Cake’. I guess she decided that the name was too advanced for our little minds to filter! I loved the name Good Stuff. It just happens to live up to it’s name- both names actually. Ha.

This really is one of my favorite desserts! The problem is, I have a hard time stopping once I start. It is like I have a second stomach specially designed for this dessert. Well, that and my mom’s apple crisp. Those are my ultimate love affairs!

My favorite rendition of this recipe is the original- Pecan Crust-  Whipped Cream Cheese Layer, followed by the Chocolate Pudding Layer, topped with more whipped cream and crushed Health Bar! Mmmm… those were the days. You can make the crust gluten free by changing out the flours with Gluten Free All Purpose Flour. You can get dairy free cream Cheese, and dairy free pudding and make it but nothing will beat the real thing…

Variations, which I decided to venture, as you can see from the photos,  is a peanut butter filling with butterfingers topping! It’s good but not AS good as the original- in my opinioin.  If you are a peanut butter lover though  here is the Recipe:

Good Stuff Gone Peanut Buttery-licious

For the Crust:
•1 stick of butter, softened to room temperature
•1 cup of all purpose flour
•1/4 cup of finely minced pecans
First Layer:
•1 (8 ounce) package of cream cheese, softened at room temperatur

I cup creamy peanut butter

•1 cup of powdered sugar
•1 cup of Cool Whip (homemade whip cream works too)
Second Layer:
•2 (3.9 ounce) packages of instant butterscotch pudding
•3 cups of whole milk
Topping:
•1-2 cups of Cool Whip (or homemade whipped cream)
•Chopped chocolate bar such as butterfingers or heath bar, for garnish

Instructions:
Preheat oven to 350 degrees F. In a bowl, mix together the flour, pecans and butter. Press into a 9 x 13 inch glass pan.
Bake at 350 degrees F until lightly browned. (About 20 Minutes)
Cool completely before adding layers (aprox 1 hour).
Mix together cream cheese, peanut butter and powdered sugar until well blended. Fold 1 cup of the Cool Whip into cream cheese mixture. This is the first layer to be spread over the pecan crust.
Mix together the two boxes of pudding with the 3 cups of milk until slightly thickened(3-4 minutes).
Gently spread over the cream cheese layer.
Spread the remaining cup of whipped cream on top and cover and refrigerate until ready to serve (this cake is best if made the day before).
Before serving garnish with chocolate bar bits! (I like health and butterfingers best).
Cut into squares and enjoy!