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Title: Texas Pudding Cake
Categories: Cake Dessert
Yield: 12 Servings
| 1 1/4 | c | Flour |
| 1/2 | c | Softened margarine |
| 1 | c | Pecans |
| 1 | pk | (8-oz.) softened cream cheese |
| 1 | c | Confectioners' sugar |
| 1 | (16-oz) container whipped topping, divided | |
| 1 | (4-oz) box instant chocolate pudding | |
| 1 2/3 | c | Milk |
| Pecans |
Mix flour, margarine, and pecans by hand or on low speed with mixture. Spread mixture in a 13x9x2-inch pan. Bake at 350 degrees for 30 minutes. Allow to cool completely.
Cream the cream cheese. Add confectioners' sugar and mix well. Mix 8-oz. whipped topping with cream cheese mixture. Evenly spread half of cream cheese mixture on baked crust. Mix pudding and milk. Spread over cheese layer. Spread remaining cheese mixture on top of pudding. Top with remaining whipped topping. Garnish with pecans.
Source: Cajun Revelation Cookbook typed by J. Matthews, 8/95
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