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Chocolate Pudding Cake Recipe

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This recipe for Chocolate Pudding Cake, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ann (Mare) Yaun
Added: Wednesday, June 10, 2009


1 cup flour
1 cup chopped nuts
1 stick of margarine (I use butter) melted
1 cup of Cool Whip
8 oz of cream cheese, softened
1 cup powdered sugar
1 small box of instant vanilla pudding
1 small box of instant chocolate pudding
2 cups milk
1 Hershey bar grated

Mix flour, nuts and margarine. Press in a 9 X 13 inch glass baking dish (a fork works best). Bake @ 350 F for 20 minutes. Cool thoroughly on a wire rack.

Mix Cool Whip, cream cheese and powdered sugar; spread over crust (gently).

Mix puddings and milk. Spread over cheese mixture. Top with remaining Cool Whip and grate Hershey bar over the top.

Hints: If you have time refrigerate between each layer for added firmness. I use a large tub of Cool Whip (not the giant one) but you can use more if you like. Put it in the fridge a couple of days before you use it.




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