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Pudding Breeze Recipe

Recipe by: Valerie Lynne

"This dessert is always a hit at pot luck dinners and holiday gatherings. It is very easy to make. You can substitute any type of instant pudding for chocolate."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep35 m
  • Cook
  • Ready In35 m
  • 1Preheat oven to 375 degrees F (190 degrees C).
  • 2Crumble flour and margarine together. Blend well. Press mixture into the bottom of a 9x13 inch pan. Bake 15 minutes at 375 degrees F (190 degrees C) and let cool.
  • 3In a mixing bowl, cream cream cheese and sugar together. Stir 2 cups whipped topping into the mixture; whip together and spread evenly over cooled crust.
  • 4Mix the pudding mix with 5 cups milk (do not follow directions on box). Pour this mixture over the second layer and top with remainder of dairy whipped topping. Refrigerate and serve chilled.
Footnotes
  • Variation:
  • With butterscotch pudding, I crumble a Heath(R) toffee bar over the whipped topping; with chocolate pudding, I use grated nuts or Hershey(R) chocolate bar as top garnish.
Ingredients
  • 6 servings
  • 1012 cals
  • 1 1/2 cups all-purpose flour
  • 3/4 cup margarine
  • 2 (8 ounce) packages cream cheese
  • 2 cups confectioners' sugar
  • 3 cups frozen whipped topping (Cool Whip®), thawed
  • 3 (3.9 ounce) packages instant chocolate pudding mix
  • 5 cups whole milk
Nutrition

Amount per serving ( 5 total)

  • Calories:
    1012
    51%
  • Fat:
    62
    95%
  • Carbs:
    95.7
    31%
  • Protein:
    17.1
    34%
  • Cholesterol:
    106
    35%

Based on a 2,000 calorie diet

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