ROD RECIPES 12/12/2006 Our Lady of Guadalupe Day Guadalupe River Bottom
Puddin' Cake
In 1531 a "Lady from Heaven" appeared to a poor Indian at Tepeyac, a hill
northwest of Mexico City; she identified herself as the Mother of the True God,
instructed him to have the bishop build a temple on the site and left an image
of herself imprinted miraculously on his tilma, a poor quality cactus-cloth,
which should have deteriorated in 20 years but shows no sign of decay 469 years
later and still defies all scientific explanations of its origin. An incredible
list of miracles, cures and interventions are attributed to Her. Yearly, an
estimated 10 million visit her Basilica in Mexico City.
Guadalupe River Bottom Puddin' Cake
"A rich and creamy chilled dessert from my mother. Includes crunchy nuts,
a silky cream cheese layer, rich chocolate pudding, and crowned with chocolate
shavings."
1 cup all-purpose flour
1/2 cup butter, softened
1 cup finely chopped walnuts
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed, divided
2 (3.9 ounce) packages instant chocolate pudding mix
2 cups milk
1 teaspoon vanilla extract
1 (1.5 ounce) bar chocolate candy bar, grated
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine flour, butter and nuts until crumbly. Press into
the bottom of a 9x13 inch baking dish. Bake in preheated oven for 25 minutes,
or until golden. Set aside to cool.
In a large bowl, beat cream cheese and confectioners' sugar until smooth.
Fold in 1 cup whipped topping. Spread over crust. Beat together chocolate
pudding mix, milk and vanilla until creamy. Spread over cream cheese layer.
Spread remaining 2 cups whipped topping over pudding layer. Refrigerate 2
hours, or until chilled. Garnish with shaved chocolate before serving.
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