Add Ingredient to fridge:

Guadalupe River Bottom Puddin' Cake


"A rich and creamy chilled dessert from my mother. Includes crunchy nuts, a silky cream cheese layer, rich chocolate pudding, and crowned with chocolate shavings."

1 cup all-purpose flour
1/2 cup butter, softened
1 cup finely chopped walnuts
1 (8 ounce) package cream cheese, softened
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


#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.

The Reverse Cookbook ™ 2018