Guadalupe River Bottom Puddin' Cake |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 1 |
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A rich and creamy chilled dessert from my mother. Includes crunchy nuts, a silky cream cheese layer, rich chocolate pudding, and crowned with chocolate shavings. Ingredients:
1 cup all-purpose flour |
1/2 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 |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. 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.
3. 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.
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