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Tuesday, March 16, 2010

Layered Pudding Dessert

Hands down this is my favorite dessert, indulgence, comfort food, whatever....it's delicious!
It's so easy to make and looks impressive!
It's nutty crust, creamy cheesecake-like filling, and smooth pudding adds up to a winner. Ahhh, it's a joy-ride for the taste buds!
(I have never met anyone who doesn't love this!)

Layered Pudding Dessert

Crust:
1 cup rice flour
1 cup chopped pecans
1 stick (1/2 cup) butter
Combine until butter is cut into pea-size pieces. Press into a 9x13 pan. Bake for 10 mins. at 350. Cool slightly.

Cheesecake Layer:
1 8oz cream cheese
1 cup powdered sugar
1 tub Cool-Whip
Beat the cream cheese and sugar until creamy. Fold in the Cool-Whip until well blended. Spread over crust.

Pudding Layer:
1 large pkg. chocolate pudding
1 large pkg. vanilla pudding
6 cups milk
Combine pudding mixes and whisk in the milk. Whisk for 2 mins or until thickened. Pour over cheesecake layer.

Refrigerate until firm. (I like to let it sit overnight.) Top with more Cool-Whip and chocolate-covered toffee bits (found by the chocolate chips) when ready to serve.

Get ready to get rave reviews!

*Note: The chocolate-vanilla pudding combo is my favorite, but I have also tried coconut-butterscotch, with toasted coconut on top, and vanilla-pistachio. All very good, just would be personal preference on what you like.

1 comments:

Pamilla

My family has made this for my mom in the past, but without the crust. (Which it really does need.) So thanks for the gluten-free crust recipe!

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