Guadalupe River Bottom Pudding Cake Recipes

GUADALUPE RIVER BOTTOM PUDDIN' CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine flour, butter and nuts until crumbly. Press into the bottom of a 9x13 inch baking dish. Bake in preheated oven for 25 minutes, or until golden. Set aside to cool.
• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Beat together chocolate pudding mix, milk and vanilla until creamy. Spread over cream cheese layer. Spread remaining 2 cups whipped topping over pudding layer. Refrigerate 2 hours, or until chilled. Garnish with shaved chocolate before serving.

RIVER BOTTOM PIE

Steps:

• 1. Crust: Preheat oven to 350 degrees. Start by cutting cold butter into flour using a pastry cutter or a fork until well combined. Add pecans. Firmly press mixture into a 9x13 baking pan. Bake for 20 minutes.
• 2. 1st Layer: Beat cream cheese until fluffy. Add powdered sugar and 1 cup of Cool Whip. Beat until well combined. Do NOT attempt to spread this on to the crust unless it is completely cooled off. When the crust is cooled off, gently spread the cream cheese mixture over the crust.
• 3. 2nd Layer: Whisk the 5.9oz box of chocolate instant pudding with 1/2 of the milk the box calls for which will be 1 1/2 cups. I used 2% milk. Once the pudding thickens, gently spread it over the cream cheese mixture.
• 4. 3rd Layer: Whisk the 2 3.4oz boxes of pistachio* instant pudding with 1/2 of the milk the boxes call for which will be 2 cups. I used 2% milk. Once the pudding thickes, gently spread it over the chocolate pudding mixture. *Vanilla can be used if you don't like pistichio! Cover and refrigerate for at least 4 hours. It is best to make it a day ahead and let it set overnight.
• 5. Once you're ready to serve, cover the entire pan with the remaining Cool Whip. It should fill a 9 x 13" pan to the top. ENJOY!!

GUADALUPE RIVER BOTTOM PUDDING CAKE

Steps:

• Mix first three ingredients together and pat into 9x13" pan.
• Bake at 350 for 20 minutes.
• Cool.
• While bottom layer cools, blend cream cheese, sugar and 1 cup of the cool whip.
• Spread over cool crust.
• Prepare puddings separately according to package directions.
• Spread vanilla pudding over cool whip mixture.
• Spread chocolate pudding over vanilla pudding.
• Top with remaining cool whip and garnish with shaved chocolate.
• Chill several hours or overnight.

GUADALUPE RIVER BOTTOM PUDDIN' CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine flour, butter and nuts until crumbly. Press into the bottom of a 9x13 inch baking dish. Bake in preheated oven for 25 minutes, or until golden. Set aside to cool.
• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Beat together chocolate pudding mix, milk and vanilla until creamy. Spread over cream cheese layer. Spread remaining 2 cups whipped topping over pudding layer. Refrigerate 2 hours, or until chilled. Garnish with shaved chocolate before serving.

GUADALUPE RIVER BOTTOM PUDDIN' CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine flour, butter and nuts until crumbly. Press into the bottom of a 9x13 inch baking dish. Bake in preheated oven for 25 minutes, or until golden. Set aside to cool.
• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spread over crust. Beat together chocolate pudding mix, milk and vanilla until creamy. Spread over cream cheese layer. Spread remaining 2 cups whipped topping over pudding layer. Refrigerate 2 hours, or until chilled. Garnish with shaved chocolate before serving.