Vanilla Pudding Cake

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Servings: 12 Difficulty: Intermediate
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A rich no-bake dessert with a crunchy oat crust, creamy cheese layer, and silky vanilla pudding topping.
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This decadent Vanilla Pudding Cake is a nostalgic treat that combines textures and flavors in perfect harmony. The base is a buttery, crunchy crust made from flour, oats, and nuts, baked just until golden. It’s topped with a luscious cream cheese layer that adds a subtle tang, followed by a thick, dreamy layer of instant French vanilla pudding. Finished with whipped cream and a hint of dark chocolate, this dessert is as beautiful as it is delicious. ItâÂÂs perfect for potlucks, holiday gatherings, or when you need a sweet finish to a family dinner. Make it ahead of time to let the flavors meld together.

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Vanilla Pudding Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 746.4

Description

This decadent Vanilla Pudding Cake is a nostalgic treat that combines textures and flavors in perfect harmony. The base is a buttery, crunchy crust made from flour, oats, and nuts, baked just until golden. It&# 226;€™s topped with a luscious cream cheese layer that adds a subtle tang, followed by a thick, dreamy layer of instant French vanilla pudding. Finished with whipped cream and a hint of dark chocolate, this dessert is as beautiful as it is delicious. It’s perfect for potlucks, holiday gatherings, or when you need a sweet finish to a family dinner. Make it ahead of time to let the flavors meld together.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. In a medium bowl, combine the melted butter, flour, chopped nuts, and quick-cooking oats until well blended.
  3. Press the mixture firmly into the bottom of a 9x13-inch baking pan to form an even crust.
  4. Bake the crust for 20 minutes, or until lightly golden. Remove from oven and allow to cool completely.
  5. In a large bowl, beat the softened cream cheese, 1 cup of whipped cream, and confectioner's sugar until smooth and creamy.
  6. Spread the cream cheese mixture evenly over the cooled crust.
  7. In a separate bowl, whisk together the two packages of French vanilla pudding and 3 cups of cold milk until thickened.
  8. Spread the pudding mixture evenly over the cream cheese layer.
  9. Top with the remaining 1 cup of whipped cream.
  10. Grate a small amount of dark chocolate over the top for garnish, if desired.
  11. Refrigerate for at least 4 hours, or until set and chilled through.
  12. Slice and serve cold.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 746.4kcal
% Daily Value *
Total Fat 46.5g72%
Saturated Fat 17.6g89%
Cholesterol 64.5mg22%
Sodium 195.3mg9%
Total Carbohydrate 69.5g24%
Dietary Fiber 6.8g28%
Sugars 1.0g
Protein 15.9g32%

* 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

Ensure the crust is completely cool before adding the cream cheese layer to prevent melting and separation.

For a richer flavor, use vanilla bean paste in the whipped cream layers.

You can substitute the nuts with additional oats or crushed graham crackers if preferred.

This dessert can be stored in the refrigerator for up to 3 days, covered tightly.

If the pudding layer seems too thick, add a splash more milk. If too thin, chill longer before spreading.

Keywords: vanilla pudding cake, no bake dessert, cream cheese filling, oat crust, layered dessert, instant pudding, easy dessert, potluck recipe, vanilla dessert, chocolate garnish, whipped cream, make ahead dessert
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