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)