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Richmond, Kentucky

Specialty Recipe

Anytime Pudding Dessert

This is so easy to make ... and everyone will want the recipe.

Ingredients
1 stick (1/2 cup) butter or margarine
1 cup flour
Dash of salt
2 small boxes of your favorite pudding (either instant or cook and serve)
3-1/2 cups milk
One 8-ounce block of cream cheese
1 cup powdered sugar
Small container frozen whipped topping (thawed)

Place stick of butter in a medium mixing bowl. Cream cheese in large mixing bowl. Let each come to room temperature (about 30 minutes). Note: if you are using pudding that needs to be cooked, this is a good time to prepare it. Prepare (using the 3-1/2 cups milk) and then chill.

Lightly grease a 9 x 12-inch baking pan. Preheat oven to 350 degrees. To the mixing bowl with butter, add flour and salt. Mix with pasty blender until crumbly. (Add a little more flour if not crumbly like meal.) Sprinkle into the baking pan, then press into place to make the crust. Bake for about 10 minutes. Remove and set aside to cool.

In the large mixing bowl with cream cheese, add the powdered sugar and mix until blended, then stir in 1/2 of the container of the whipped topping.

Now is the time to prepare the pudding if you are using instant. Prepare using the 3-1/2 cups milk.

Spread the cream cheese mixture over the crust, then the pudding. Finish with a layer of the whipped topping. Refrigerate until very well chilled (about 4 hours) before serving.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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