Pudding Cake
Yield
1 cakePrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| First layer | |||
| 113.4 | g |
butter
|
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
nuts
chopped |
|
| 118 | ml |
oats, quick cooking
|
|
| Second layer | |||
| 231.2 | ml/g |
cream cheese
|
|
| 237 | ml |
whipped cream
|
|
| 237 | ml |
sugar
confectioners |
|
| Glaze | |||
| 1 | package |
instant pudding mix
french vanilla |
|
| 1 | package |
boursin cheese
instant |
|
| 7.1E+2 | 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.
