Guadalupe River Bottom Puddin Cake Recipes

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.

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 PUDDING

Steps:

• For the crust:.
• Finely crumble the butter and flour together. Add chopped nuts and mix together. Grease 9x13 pan and pat into the bottom. Bake 350 for 20 minutes. Let cool.
• Mix together the cream cheese, powdered sugar and cool whip. Whip with electric mixer until smooth. Spread on the crust.
• Mix together the pudding mixes and milk, beat until thickened. Spread the pudding on top of the cream cheese mixture. It works best to drop large dollops of pudding in various spots and then smooth out.
• Spread remaining Cool Whip on top of the pudding and garnish with chocolate curls.
• Refrigerate to set. Cut and serve. Can freeze for several months.