Layered Dessert Mold Food
LAYERED DESSERT MOLD
Vanilla and lemon puddings are layered in a pound-cake-lined springform pan and drizzled with chocolate in this easy, yet impressive, no-bake dessert.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 12 servings.
Number Of Ingredients 6
Steps:
- Cut each cake slice diagonally in half to form 2 triangles; arrange on bottom and up side of 10-inch springform pan.
- Pour 1-1/2 cups of the milk into large bowl. Add dry vanilla pudding mix. Beat with wire whisk 2 min. Gently stir in half of the whipped topping; spoon into prepared pan.
- Add remaining 1-1/2 cups milk to dry lemon pudding mix in another large bowl. Beat with wire whisk 2 min. Gently stir in remaining whipped topping; spoon over vanilla pudding layer in pan. Drizzle with chocolate. Refrigerate at least 4 hours or overnight. Store leftover dessert in refrigerator.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0.5358 g, Sugar 0 g, Protein 4 g
LAYERED PUDDING DESSERT
This is an awesome dessert.My Daughter makes it all year. It is so easy to make it to suit your tastes.
Provided by out of here
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter, flour, and pecans.
- Press into 13x9 inch pan and bake at 350 degrees for 20 minutes. Cool.
- Blend cream cheese, powdered sugar, and 1 cup Cool Whip.
- Spread over cooled crust.
- Blend instant puddings with milk until thick. Spread over cream cheese filling.
- Top with remaining Cool Whip and chill well.
- ***You can use whatever flavor instant pudding you like.
Nutrition Facts : Calories 419.6, Fat 32, SaturatedFat 18.8, Cholesterol 46.8, Sodium 140.1, Carbohydrate 30.3, Fiber 1.1, Sugar 18.9, Protein 5.2
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