"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Ribbon Cake Recipe

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This recipe for Ribbon Cake, by , is from OUR FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Medlin
Added: Tuesday, January 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 stick margarine
1 cup flour
1 cup chopped nuts
1 8 oz cream cheese
1 cup powdered sugar
1 cup cool whip
1 T milk
1 small box vanilla instant pudding mix
1 small box chocolate instant pudding mix
3 cups milk

Directions:
Directions:
1st layer - cream together 1 stick margarine, 1 cup flour, 1 cup chopped nuts. Press in bottom of pan and bake at 350 for 20 minutes. Let cool.
2nd layer - in small bowl, combine softened 8 oz cream cheese, 1 cup powdered sugar and 1 cup cool whip. Mix well. Add 1 T milk if too thick.
3rd layer - Mix small boxes of vanilla and milk chocolate instant pudding with 3 cups milk in large mixing bowl on high for 2 minutes.
Let thes layers get very cold in refrigerator and set. Before serving, add cool whip on top.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
I first saw this recipe in a Young Homemaker's Cookbook, then this was a special recipe from Kitty Bergin. We love it!

 

 

 

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