Guadalupe River Bottom Puddin' Cake recipe
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- 1 cup all-purpose flour ½ cup butter, softened 1 cup finely chopped walnuts 1 (8 ounce) package cream cheese, softened 1 cup confectioners' sugar 1 (8 ounce) container frozen whipped topping, thawed, divided 2 (3.9 ounce) packages instant chocolate pudding mix 2 cups milk 1 teaspoon vanilla extract 1 (1.5 ounce) bar chocolate candy bar, grated
Nutrition Info
- 445.2 caloriescarbohydrate: 44.7 gcholesterol: 45 mgfat: 27.8 gfiber: 1.7 gprotein: 6.3 gsaturatedFat: 15 gservingSize: -sodium: 393.8 mgsugar: 31.2 gtransFat: : -unsaturatedFat: : -
Directions Guadalupe River Bottom Puddin' Cake
Directions
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Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine flour, butter and nuts until crumbly. Press into the bottom of a 9x13 inch baking dish. Bake in preheated oven for 25 minutes, or until golden. Set aside to cool.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Beat together chocolate pudding mix, milk and vanilla until creamy. Spread over cream cheese layer. Spread remaining 2 cups whipped topping over pudding layer. Refrigerate 2 hours, or until chilled. Garnish with shaved chocolate before serving.