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Pudding Cake

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Submitted by elee

YIELD

1 cake

PREP

15 min

COOK

2 hrs

READY

2 hrs

Ingredients

First layer
¼ 113.4
POUND G BUTTER
1 237
½ 118
CUP ML NUTS
chopped
½ 118
Second layer
8 231.2
OUNCES ML/G CREAM CHEESE
1 237
CUP ML WHIPPED CREAM
1 237
CUP ML SUGAR
confectioners
Glaze
1 1
PACKAGE PACKAGE INSTANT PUDDING MIX
french vanilla
1 1
PACKAGE PACKAGE BOURSIN CHEESE
instant
3 7.1E+2
CUPS ML MILK
cold

Directions

Blend butter with flour, nuts and quick oats.

Press in a 9 x13 inch pan and bake at 350℉ (180℃) for 20 minutes.

Remove from oven and cool.

For second layer, mix cream cheese, whipped cream and confectioners’ sugar.

Spread over COOLED crust.

For third layer, mix both puddings cold milk.

Spread evenly over the previous mixture.

Frost with whipped cream and grate a bit of dark chocolate over the top for effect.

Chill for several hours.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 434g (15.3 oz)
Amount per Serving
Calories 1130 54% from fat
 % Daily Value *
Total Fat 67g 103%
Saturated Fat 38g 189%
Trans Fat 0g
Cholesterol 174mg 58%
Sodium 852mg 36%
Total Carbohydrate 39g 39%
Dietary Fiber 3g 11%
Sugars g
Protein 39g
Vitamin A 45% Vitamin C 1%
Calcium 32% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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