Guadalupe River Bottom Pie

 My sweet friend, Isabelle, recently sent me this recipe for...
Guadalupe River Bottom Pie
...it was de-lish! This is a great dessert for New Years!!

Guadalupe River Bottom Puddin' Cake Recipe


  • 1 cup all-purpose flour
  • 1/2 cup butter, softened
  • 1 cup finely chopped walnuts or pecans
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 (8 ounce) container frozen whipped topping, thawed, divided
  • 2 (3.9 ounce) packages instant chocolate pudding mix
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1 (1.5 ounce) bar chocolate candy bar, grated


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.

1 comment:

A Teacher's Treasure said...

I make something very similar! Looks delish!

❤ Mor Zrihen ❤
A Teacher's Treasure


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