Texas Pudding Cake
Yield
12 servingsPrep
20 minCook
30 minReady
70 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | cup |
margarine
softened |
|
| 1 | cup |
pecans
|
|
| 1 | package |
cream cheese
softened, (8 ounces) |
|
| 1 | cup |
powdered sugar
|
|
| 16 ounce | container |
whipped topping, prepared
divided |
*
|
| 4 | ounce |
instant pudding mix, chocolate
box |
|
| 1 ⅔ | cups |
milk
|
|
| 1 | x |
pecans
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 118 | ml |
margarine
softened |
|
| 237 | ml |
pecans
|
|
| 1 | package |
cream cheese
softened, (8 ounces) |
|
| 237 | ml |
powdered sugar
|
|
|
whipped topping, prepared
divided |
*
|
||
| 115.6 | ml/g |
instant pudding mix, chocolate
box |
|
| 394 | ml |
milk
|
|
| 1 | 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.
