Guadalupe River Bottom Puddin' Cake

Guadalupe River Bottom Puddin' Cake

25
LKENNON 0

"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."

Ingredients

2 h 50 m {{adjustedServings}} servings 445 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 394 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
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Reviews

25
  1. 28 Ratings

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My parents made this when I was little and now I make this for my family. We also have made it with graham cracker crust and banana pudding for banana cream dessert and have made oreo dessert ou...

my grandma has been making this for years and it is our family favorite. it is soooo good, you'll want to eat the whole pan. we've always topped it with chopped nuts, but i like the idea of choc...

I have been making this excellent, tasty dessert recipe for years. On occasion I will make two slight changes. When mixing the instant pudding and milk together, I add two teaspoons of instant...