Recipes for the Soul---Guadalupe River Bottom Puddin' Cake

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Guadalupe River Bottom Puddin' Cake

Servings: 12Ingredients:1 cup all-purpose flour1/2 cup butter, softened1 cup finely chopped walnuts1 (8 ounce) package cream cheese, softened1 cup confectioners' sugar1 (8 ounce) container frozen whipped topping, thawed, divided2 (3.4 ounce) packages instant chocolate pudding mix2 cups milk1 teaspoon vanilla extract1 (1.5 ounce) bar chocolate candy bar, gratedDirections:

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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