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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nana’s Texas Pudding Cake Recipe

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This recipe for Nana’s Texas Pudding Cake is from Eden Ward Relief Society Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. Flour
8 tbsp./1 stick Butter
1 c. Chopped pecans
16 ozs./2 blocks Cream Cheese
1 c. Powdered Sugar
1 lg. box instant Pudding
(Milk for pudding mix)
1 12 oz. Cool Whip
Directions:
Directions:
Preheat oven to 350º

Start by making your crust: In a mixing bowl combine 1 c. flour and a stick of butter until you have a crumble. Add your cup of chopped pecans. Once all mixed together press mixture into a 13x9 pan. Put in oven on middle rack until golden approx. 15 minutes. Set aside to cool.

While your crust is cooling make your pudding (following instructions on package)
In a mixing bowl combine 2 blocks of cream cheese and 1 c. powdered sugar.
Now you will add your cream cheese mixture on top of your crust making the first layer, then the pudding for the second layer, and then 1 12 oz. tub of cool whip for the final top layer. Store in fridge to keep cool.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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