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.