Guadalupe River Pudding Recipe

Name: Guadalupe River Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Crust; 1 cup flour; 1/2 cup butter; 1 cup chopped pecans or 1 cup walnuts; First layer; 8 ounces cream cheese, softened; 1 cup powdered sugar; 1 cup Cool Whip; Second layer; 1 (3 1/2 ounce) package instant vanilla pudding; 1 (3 1/2 ounce) package chocolate instant pudding; 2 cups milk; Top Layer; Cool Whip; chocolate curls (to garnish)

Servings: persons

Crust
1 cup flour
1/2 cup butter
1 cup chopped pecans or 1 cup walnuts
First layer
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
Second layer
1 (3 1/2 ounce) package instant vanilla pudding
1 (3 1/2 ounce) package chocolate instant pudding
2 cups milk
Top Layer
Cool Whip
chocolate curls (to garnish)

1
For the crust:.
2
Finely crumble the butter and flour together. Add chopped nuts and mix together. Grease 9x13 pan and pat into the bottom. Bake 350 for 20 minutes. Let cool.
3
Mix together the cream cheese, powdered sugar and cool whip. Whip with electric mixer until smooth. Spread on the crust.
4
Mix together the pudding mixes and milk, beat until thickened. Spread the pudding on top of the cream cheese mixture. It works best to drop large dollops of pudding in various spots and then smooth out.
5
Spread remaining Cool Whip on top of the pudding and garnish with chocolate curls.
6
Refrigerate to set. Cut and serve. Can freeze for several months.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: Crust, 1 cup flour, 1/2 cup butter, 1 cup chopped pecans or 1 cup walnuts, and more.

Yes, Guadalupe River Pudding 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 Pudding

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