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Guadalupe River Bottom Puddin' Cake

By: LKENNON

"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."

Rate/Review | Read Reviews (22)

Prep Time:
25 Min

Cook Time:
25 Min

Ready In:
2 Hrs 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9x13 inch servings

Ingredients

1 cup all-purpose flour
1/2 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

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.