Almond Crusted Creamy Pudding Cake
Almond Crusted Creamy Pudding Cake is a cake recipe you will come back to time after time. This chocolate pudding cake is creamy and completely craveable. This is definitely a dessert that's as easy as it is delicious! No-bake desserts are some of our very favorites because of their simplicity, but also because you can make one any time of year in just minutes. This cake is nearly no bake -- meaning you just have to bake the crust, but only for 15 minutes, so it's not a huge undertaking! While we love chocolate, this recipe can easily be transformed into the flavor of your choice with just a slight adjustment of the pudding mix!
- 1 1/2 cup all purpose flour
- 3 tablespoons sugar
- 1 cup slivered almonds
- 1 1/2 stick butter, melted
- 1 package cream cheese, room temperature
- 1 cup powdered sugar
- 2 containers whipped topping
- 2 small packages (3.4-ounce) chocolate instant pudding
- 3 cups cold milk
Preheat oven to 375 degrees F.
For the bottom layer (or crust) of this cake, combine flour, sugar, almonds and butter. Mix to create a crumble mixture. Press into a 9x13-inch baking dish. Bake 10-15 minutes, until lightly golden brown. Let cool completely.
While cooling, beat cream cheese and powdered sugar until very smooth. Fold in 1/2 container of whipped topping until fully incorporated. Spread over cooled crust.
Mix pudding mixes with cold milk, whisking for several minutes. Allow to thicken slightly, and then fold in remaining whipped topping. Spread over the cream cheese layer.
Cut into squares to serve. Keep refrigerated.
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