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Pudding Cake

 

42

Yield

1

cake

Prep

15

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

First layer
¼ pound butter
1 cup all-purpose flour
½ cup nuts
chopped
½ cup oats, quick cooking
Second layer
8 ounces cream cheese
1 cup whipped cream
1 cup sugar
confectioners
Glaze
1 package instant pudding mix
french vanilla
1 package boursin cheese
instant
3 cups 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

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Comments

Nutrition Facts

Serving Size 434g (15.3 oz)
Amount per Serving
Calories 113054% of calories 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?

 

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