Pudding Cake

April 06, 2015

There is just no way you can go wrong with this recipe! You cook the crust for about 20 minutes. The rest of this pudding cake is mixing and refrigerating! It’s creamy and delicious and our whole family devoured this dessert in no time at all. It is “Truly Scrumptious”.

? cup butter, softened to room temp (10 tablespoons)
1 cup flour
1 cup pecans or walnuts(chopped fine)
8 ounces cool whip, divided
8 ounces cream cheese, softened
1 cup powdered sugar
3.4 ounces instant chocolate pudding
3.4 ounces instant vanilla pudding
3 cups milk
1 teaspoon vanilla
2 Hershey bars with almonds, grated (1.45 ounces each)

For the crust combine the softened butter, flour and chopped nuts. Mix and then press into a lightly greased 9 x 13 inch glass pan. Bake at 325 degrees for 20 minutes. Cool completely. Then blend half of...
See the full directions on my site

Nutritions

Calories
183

Sodium
59mg
2% DV

Fat
8g
13% DV

Protein
3g
7% DV

Carbs
16g
5% DV

Fiber
1g
6% DV

Mixed