GUADALUPE RIVER BOTTOM PUDDIN' CAKE

Guadalupe River Bottom Puddin' Cake image

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.

Provided by LKENNON

Time 2h50m

Yield 12

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 393.8 mg, Sugar 31.2 g