Ingredients for Rogene's Pudding Dessert
- 1 ½ cups all-purpose flour
- Margarine
- ½ cup chopped walnuts
- 8 ounces cream cheese
- 2 cups powdered sugar
- Chocolate Pudding Mix
- Milk (as needed, about 1-2 teaspoons)
- 12 ounces Cool Whip
- Shredded coconut (amount to taste)
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How to Make Rogene's Pudding Dessert
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup (1 stick) unsalted butter, and ½ cup chopped walnuts. Mix until crumbly.
- Press the mixture into the bottom of a 13x9 inch baking pan.
- Bake for 25 minutes, or until lightly golden.
- Let the crust cool completely.
- While the crust cools, beat 8 ounces cream cheese with 2 cups powdered sugar until smooth. Add a teaspoon of milk at a time until desired consistency is reached.
- Spread the cream cheese mixture evenly over the cooled crust.
- Spread half of a 12-ounce container of Cool Whip over the cream cheese layer.
- In a separate bowl, prepare your chosen pudding mix according to package directions. (Typically involves combining pudding mix with milk.)
- Spread the prepared pudding evenly over the Cool Whip layer.
- Top with the remaining Cool Whip.
- Sprinkle generously with shredded coconut.
- Refrigerate for at least 1 hour before serving to allow flavors to meld and the dessert to chill.
Nutrition Information (Approximate per serving)
Sodium
118 g
Sugar
1260g
Fat
707g
Carbs
201g
