Tasty Thursday

There is so much you can do with pudding! Try this sweet and luscious recipe from 101 Things to Do with Pudding by Stephanie Ashcraft.

Cream Cheese Spice Cake
1 spice cake mix
1/2 cup pecan gems
3/4 cup butterscotch chips
1-1/2 cups cold milk
1 package (8 ounces) cream cheese, softened
1 small box instant cheesecake or coconut cream pudding mix
1 container (8 ounces) frozen whipped topping, thawed

Preheat oven to 350 degrees.

Make cake batter according to package directions. Stir pecan pieces and butterscotch chips into batter. Pour batter into a 9 x 13-inch pan prepared with nonstick spray. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool to room temperature.

In a large bowl, gradually beat milk into cream cheese. Stir in dry pudding mix and then spread over cooled cake. Spread whipped topping over top. Refrigerate until ready to serve. Makes 15 servings.

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