Name: Guadalupe River Bottom Puddin' Cake recipe
Ingredients: 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

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Ingredients

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 calories carbohydrate: 44.7 g cholesterol: 45 mg fat: 27.8 g fiber: 1.7 g protein: 6.3 g saturatedFat: 15 g servingSize: - sodium: 393.8 mg sugar: 31.2 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

1 - 9x13 inch servings

Recipe Note

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.

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