Chocolate Pudding Cake

You are here: Home » Chocolate Pudding Cake

Easy recipe, but a lot of calories.

5959

 

Ingredients:

  • 1 stick oleo
  • 1 c. flour
  • 1 c. chopped nuts
  • 8 oz. pkg. cream cheese
  • 1 c. powdered sugar
  • 1 c. or more Cool Whip from 9 oz. carton
  • 1 sm. box chocolate instant pudding
  • 1 sm. box vanilla instant pudding
  • 2 c. milk

 

Instructions:

Combine oleo, flour and nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool. Fill with the following blend – cream cheese, powdered sugar and Cool Whip. Top with the pudding mixture – both pudding packages mixed with 2 cups milk. Top with rest of Cool Whip.

 
Be sure to choose 100% BPA-free products made from 100% pure food grade silicone. Cheaper brands often use plastic fillers. Fillers can compromise the quality and durability of silicone. You can test this yourself by doing the “pinch and twist” test. Just twist a bit of the silicone, if it turns whitish, it’s got plastic fillers. Pure silicone will retain its color. Forget about the nightmare cleaning your muffin pan. Silicone bakeware is much easier to clean than traditional metal or aluminum bakeware. The nonstick qualities of silicone will make cleanup a breeze, no more scrubbing for hours. Silicone bakeware can be cleaned in the dishwasher and you’ll never have to buy paper muffin liners again. More details about the features of this product are located at www.amazon.com/Muffin-Pan-Non-Stick-Unbreakable-Dishwasher/dp/B00GO20KC6/.

 



If you like this, feel free to share it:
Facebooktwittergoogle_plusredditpinterestlinkedinmail

Join Our Coupon Mailing List

Visit Our Amazon Store