Guadalupe River Bottom Puddin' Cake

Guadalupe River Bottom Puddin' Cake

24 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    2 h 50 m
Recipe 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.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch servings



  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 (24)

Rate This Recipe


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 out of it by making an oreo crust with 1 lb of oreos, crushed and 1/4 c margarine, melted.Press into bottom of pan and let sit until cool before you add other layers. They make good no bake options. It also helps to cool all layers completely before adding next layer. We sometimes stick it in the freezer to speed it along.



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 chocolate shavings on top! i just made two pans yesterday and topped them with fall leaves sprinkles for the thanksgiving holiday.this is the best dessert in the whole world!!! oh and just a tip - don't use skim milk, it's too watery and will make your crust soggy - speaking from experience. use at least 2% - thats what i usually use.



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 coffee granuals to give it a mocha flavor and use pecans instead of walnuts. Either way you prefer, it is always a winner in our family, especially for the "chocoholics".

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Amount Per Serving (12 total)

  • Calories
  • 445 cal
  • 22%
  • Fat
  • 27.8 g
  • 43%
  • Carbs
  • 44.7 g
  • 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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Cream Puff Cake


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