Monday, August 31, 2009

Pudding Desert

I thought today would be a good day to share the pudding cake recipe as I promised after I told you we made it for my mom’s birthday a few weeks ago.  This recipe can be made with less calories if you use light cream cheese and sugar free pudding.


Crust:  1 cup flour, 1 stick butter or margarine and 1/2 cup chopped walnuts (optional).  Mix well and press into the bottom of a 9”x13” cake pan and bake at 350 degrees for about 10 minutes or until crust is lightly tanned.  Cool completely before proceeding.

Mix with an electric mixer:  1 (8 oz.) cream cheese softened, 1 cup 10x sugar and 1 1/2 cups thawed cool whip.  Spread this mixture carefully on top of the cooled crust.

Beat with the electric mixer:  2 pkgs. INSTANT pudding (flavor is your choice), and 3 cups of cold milk.  Spread this mixture evenly over top of the cream cheese layer.

Frost the top of the desert with a layer of cool whip and refrigerate.  To serve, cut into squares.  Yum!  :o)

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