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Guadalupe River Bottom Puddin' Cake

The map is a portion of a larger world map created by the central intelligence agency using robinson projection.

Recipe Summary 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.

Ingredients | South American River Map

1 cup all-purpose flour

½ 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

Directions

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.

Info | South American River Map

prep: 25 mins cook: 25 mins additional: 2 hrs total: 2 hrs 50 mins Servings: 12 Yield: 1 - 9x13 inch servings

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