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Guadalupe River Pie

Guadalupe River Pie recipe image
This Guadalupe River Pie is a nostalgic, no-bake dessert that combines a buttery pecan crust with rich, creamy layers of cream cheese, instant pudding, and whipped topping. The contrast between the crunchy nut base and the smooth, cool filling makes every bite satisfying. It&# 226;ÂÂs perfect for potlucks, family gatherings, or whenever you crave something sweet without turning on the oven for hours. Simple ingredients come together to create a decadent treat that feels indulgent yet easy to assemble.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 3
Calories: 2196.2
Dietary: Vegetarian
Description
This Guadalupe River Pie is a nostalgic, no-bake dessert that combines a buttery pecan crust with rich, creamy layers of cream cheese, instant pudding, and whipped topping. The contrast between the crunchy nut base and the smooth, cool filling makes every bite satisfying. It&# 226;ÂÂs perfect for potlucks, family gatherings, or whenever you crave something sweet without turning on the oven for hours. Simple ingredients come together to create a decadent treat that feels indulgent yet easy to assemble.
Ingredients
  • 1 cup Flour
  • 1 Stick Of butter
  • 1 cup Cut pecans
  • 8 ounce Philadelphia cream cheese
  • 1 cup Powdered sugar
  • 1 cup Cool Whip
  • 1 small Instant vanilla pudding
  • 1 small Instant chocolate pudding
  • 2 cup Milk
  • 1 teaspoon Vanilla
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). In a bowl, mix flour, softened butter, and chopped pecans until crumbly.
  2. 2
    Press the mixture firmly into the bottom of a 9x13 inch baking dish to form an even crust.
  3. 3
    Bake the crust for 12-15 minutes until lightly golden. Remove from oven and let cool completely.
  4. 4
    In a separate bowl, beat softened cream cheese, powdered sugar, and 1 cup of Cool Whip until smooth and creamy.
  5. 5
    Spread the cream cheese mixture evenly over the cooled crust.
  6. 6
    In another bowl, whisk together the instant vanilla and chocolate pudding mixes with 2 cups of milk and 1 teaspoon of vanilla extract.
  7. 7
    Let the pudding mixture sit for 2 minutes to thicken, then stir gently.
  8. 8
    Spread the pudding layer evenly over the cream cheese layer.
  9. 9
    Top with the remaining Cool Whip, spreading it smoothly to cover the pudding.
  10. 10
    Refrigerate for at least 2 hours, or until firm and ready to serve.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 2196.2kcal
% Daily Value *
Total Fat 162.6g251%
Saturated Fat 78.9g395%
Cholesterol 296.1mg99%
Sodium 866.1mg37%
Total Carbohydrate 159.0g53%
Dietary Fiber 18.8g76%
Sugars 88.4g
Protein 33.3g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Grate a Hershey's chocolate bar over the top for decoration and extra flavor before serving.

Store leftovers in the refrigerator for up to 3 days. Keep covered to prevent the pie from absorbing other fridge odors.

Keywords: no-bake, pie, pudding, pecan, cream-cheese, chocolate, vanilla, dessert, layered, easy, cool-whip, crust, chilled, sweet, potluck, comfort-food, instant-pudding, make-ahead, family-friendly, indulgent, simple
Read it online: https://www.chefs-mate.com/recipe/guadalupe-river-pie/