Guadalupe River Bottom Puddin' Cake

Name: Guadalupe River Bottom Puddin' Cake
Cuisine: American
Ingredients: 1 cup AP Flour; 1/2 cup Butter, softened; 1 cup Finely chopped wanuts; 8 oz Pkg cream cheese, softened; 1 cup Confectioners sugar; 8 oz Container frozen whipped topping thawed, divided; 2 box 3.9 oz instant chocolate pudding mix; 2 cup Milk; 1 tsp Vanilla extract; 1 (1.5oz) chocolate candy bar, grated

Hotcookinmama @cook_2830502

Guadalupe River Bottom Puddin' Cake

Hotcookinmama @cook_2830502

Saved

Ingredients

1 cupAP Flour
1/2 cupButter, softened
1 cupFinely chopped wanuts
8 ozPkg cream cheese, softened
1 cupConfectioners sugar
8 ozContainer frozen whipped topping thawed, divided
2 box3.9 oz instant chocolate pudding mix
2 cupMilk
1 tspVanilla extract
1(1.5oz) chocolate candy bar, grated

Saved

Steps

1

Preheat oven to 325'.
2

In a large bowl, combine flour, butter and nuts until crumbly.
3

Press into bottom of a 9x13 inch baking dish.
4

Bake for 25 minutes or until golden. Set aside to cool.
5

In a large bowl beat cream cheese and confectioners sugar until smooth.
6

Fold in 1 cup whipped topping. Spread over crust. Beat together chocolate pudding mix, milk, and vanilla until creamy.
7

Spread over cream cheese layer.
8

Spread remaining 2 cups whipped topping over pudding layer.
9

Refrigerate 2 hours or until chilled.
10

Garnish with shaved chocolate before serving.