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Texas Pudding Cake

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Submitted by oma_s

YIELD

12 servings

PREP

20 min

COOK

30 min

READY

70 min

Ingredients

1 ¼ 296
½ 118
CUP ML MARGARINE
softened
1 237
CUP ML PECANS
1 1
PACKAGE PACKAGE CREAM CHEESE
softened, (8 ounces)
1 237
16 ounce
CONTAINER WHIPPED TOPPING, PREPARED
divided *
4 115.6
1 ⅔ 394
CUPS ML MILK
1 1
X X PECANS *

Directions

Mix flour, margarine, and pecans by hand or on low speed with mixture.

Spread mixture in a 13 x 9 x 2-inch pan.

Bake at 350℉ (180℃) F for 30 minutes.

Allow to cool completely.

Cream the cream cheese.

Add confectioners’ sugar and mix well.

Mix 8 ounces whipped topping with cream cheese mixture.

Evenly spread half of cream cheese mixture on baked crust.

Mix pudding and milk.

Spread over cheese layer.

Spread remaining cheese mixture on top of pudding.

Top with remaining whipped topping.

Garnish with pecans.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 481 57% from fat
 % Daily Value *
Total Fat 31g 47%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 224mg 9%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 5%
Sugars g
Protein 14g
Vitamin A 12% Vitamin C 0%
Calcium 13% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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