Chocolate Pudding Cake Recipe

Name: Chocolate Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 sticks butter; 3/4 c. flour; 1 c. pecans, chopped; 1/4 c. brown sugar; 8 oz. cream cheese, softened; 1 1/2 c. Cool Whip; 1 c. powdered sugar; 1 (3 oz.) pkg. instant chocolate pudding; 1 (3 oz.) pkg. instant vanilla pudding; 1 tsp. vanilla; 3 c. milk; mint pieces (optional); Hershey's chocolate (optional)

Servings: persons

1 1/2 sticks butter
3/4 c. flour
1 c. pecans, chopped
1/4 c. brown sugar
8 oz. cream cheese, softened
1 1/2 c. Cool Whip
1 c. powdered sugar
1 (3 oz.) pkg. instant chocolate pudding
1 (3 oz.) pkg. instant vanilla pudding
1 tsp. vanilla
3 c. milk
mint pieces (optional)
Hershey's chocolate (optional)

1
Melt butter and add flour, pecans and brown sugar.
2
Spread in a 9 x 13-inch pan.
3
Bake at 350u00b0 for a 15 minutes.
4
Let cool.
5
Mix cream cheese, Cool Whip and powdered sugar.
6
Spread onto crust. Mix puddings, vanilla and milk.
7
Spread on cake.
8
Top with remaining Cool Whip and drizzle with Hershey's chocolate or mint pieces.

1687

kcal

Calories

110

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 sticks butter, 3/4 c. flour, 1 c. pecans, chopped, 1/4 c. brown sugar, and more.

Yes, Chocolate Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Pudding Cake

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