Guadalupe River Bottom Puddin' Cake Recipe

Name: Guadalupe River Bottom Puddin' Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup AP Flour; 1/2 cup Butter, softened; 1 cup Finely chopped wanuts; 8 oz Pkg cream cheese, softened; 1 cup Confectioners sugar; 8 oz Container frozen whipped topping thawed, divided; 2 box 3.9 oz instant chocolate pudding mix; 2 cup Milk; 1 tsp Vanilla extract; 1 (1.5oz) chocolate candy bar, grated

Servings: persons

1 cup AP Flour
1/2 cup Butter, softened
1 cup Finely chopped wanuts
8 oz Pkg cream cheese, softened
1 cup Confectioners sugar
8 oz Container frozen whipped topping thawed, divided
2 box 3.9 oz instant chocolate pudding mix
2 cup Milk
1 tsp Vanilla extract
1 (1.5oz) chocolate candy bar, grated

1
Preheat oven to 325'.
2
In a large bowl, combine flour, butter and nuts until crumbly.
3
Press into bottom of a 9x13 inch baking dish.
4
Bake for 25 minutes or until golden.
5
Set aside to cool.
6
In a large bowl beat cream cheese and confectioners sugar until smooth.
7
Fold in 1 cup whipped topping.
8
Spread over crust.
9
Beat together chocolate pudding mix, milk, and vanilla until creamy.
10
Spread over cream cheese layer.
11
Spread remaining 2 cups whipped topping over pudding layer.
12
Refrigerate 2 hours or until chilled.
13
Garnish with shaved chocolate before serving.

1188

kcal

Calories

Fat

127

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 10 ingredients. The key ingredients include: 1 cup AP Flour, 1/2 cup Butter, softened, 1 cup Finely chopped wanuts, 8 oz Pkg cream cheese, softened, and more.

Yes, Guadalupe River Bottom Puddin' 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.

Guadalupe River Bottom Puddin' Cake

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