guadalupe river bottom puddin' cake

Ingredients

• Servings: 1


• 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

Recipe

Preparation Time: 25 mins
Cook Time: 25 mins
Ready Time: 2 hrs 50 mins



• 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.