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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (213g) Recipe makes 8 servings |
||
| Calories 560 | ||
| Calories from Fat 327 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.4g | 56% | |
| Saturated Fat 17.1g | 85% | |
| Monounsaturated Fat 12.4g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 500mg | 20% | |
| Potassium 252mg | 7% | |
| Total Carbohydrate 51.9g | 17% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 32.9g | ||
| Protein 8.7g | 17% | |
4 Layer Cream Cheese Pudding Dessert
SERVES 8
Ingredients
- 1 cup flour
- 1/2 cup nuts, chopped
- 1/2 cup margarine, softened
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 (8 ounce) container Cool Whip, divided
- 1 (3 1/2 ounce) package instant pudding mix (any flavor is fine)
- 3 cups milk
- toasted coconut, to sprinkle (optional)
Directions
1
Preheat oven to 350°.2
Combine the flour, nuts and margarine.3
Press mixture into a 13x9-inch pan.4
Bake 10-15 minutes.5
While cooling, combine the cream cheese, powdered sugar and 1 cup Cool Whip.6
Spread over first layer.7
Mix the pudding and milk; pour on creamy layer.8
Chill.9
Spread with remaining Cool Whip.10
You may sprinkle with toasted coconut if you like.
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- Course > Desserts > Puddings & Mousses
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Diana Shrome
On Jul 18, 2008
this recipe is a great stand by, been making it for years, with many combinations, butterscotch, chocolate, lemon, pistachio...all wonderful..for the person who asked about the pudding not setting up, make sure you use whole milk, even 2% is okay, but not fat free or skim..and I like to thicken it in the fridge a bit before I spread it on the cream cheese layer 
From: Chef #820922
On Apr 19, 2008
I have made this recipe twice. The first time with pistachio pudding was wonderful - had 4 distinct layers, tasted great and very pretty. The next time I used chocolate pudding and it tasted great but the pudding layer was very runny and didn't set up well even after overnight refrigeration. Any input into how long to beat the pudding and milk before putting it on the cream cheese layer?
From: JOANNEEPOP
On Oct 27, 2007
I have made this dessert for years and had lost the recipe. thanks! it's one of my favorites.!
From: kimkayvee
On Sep 20, 2002
this is to die for ,so very easy to make.It can be turned into a non-fat dessert,too.Just subsitute your pudding,cream chesse,milk for fat free products and waalaaaa instant wonderful!!!Also for a more like cookie crust,leave the crust in hte oven a few minutes longer.this receipe is a must to try.
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