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No-Bake Kahlua Dessert Recipe
|Anisette toasts||14 Ounce (Stella D'Oro, 2 Packages Of 7 Ounce Each)|
|Kahlua||3⁄4 Cup (12 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Vanilla pudding||8 Ounce (2 Packages Of 4 Ounce Each, Cook And Serve Pudding)|
|Chocolate pudding||8 Ounce (2 Packages Of 4 Ounces Each, Cook And Serve Pudding)|
|Milk||6 Cup (96 tbs)|
|Non dairy whipped topping||8 Ounce|
|Toasted almond slices||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 4419 Calories from Fat 1276
% Daily Value*
Total Fat 141 g216.6%
Saturated Fat 66 g330%
Trans Fat 0 g
Cholesterol 564.3 mg
Sodium 5583.6 mg232.7%
Total Carbohydrates 722 g240.6%
Dietary Fiber 16.1 g64.5%
Sugars 460 g
Protein 86 g172.8%
Vitamin A 67.7% Vitamin C
Calcium 212.2% Iron 96.2%
*Based on a 2000 Calorie diet
Combine the kahlua and water and blend.
Pour half the kahlua mixture over the anisette toasts.
Prepare the vanilla pudding using package directions with 3 cups of the milk.
Pour the hot vanilla pudding over the toasts.
Add another layer of toasts.
Pour the remaining kahlua mixture evenly over the toasts; let stand until absorbed.
Prepare the chocolate pudding using package directions with the remaining 3 cups milk.
Pour the hot chocolate pudding over the soaked toasts.
Let stand until cool.
Chill, covered, for 8 to 10 hours.
Remove from the springform pan onto a serving plate.
Spread whipped topping over the dessert and sprinkle with almonds.
Cut into wedges and serve.