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Gone with the Wind Dessert

With layers of cream cheese, chocolate and vanilla pudding, and whipped cream, all on a buttery walnut crust, this dessert is sure to be Gone with the Wind!
Prep Time15 mins
Cook Time15 mins
Refrigeration1 hr
Total Time1 hr 30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Cake, Chocolate, Cream Cheese, Entertaining
Servings: 12
Calories: 390kcal
Author: Clean Fingers Laynie


Crust Ingredients

  • 1 cup Flour
  • 1/2 cup Butter Melted
  • 1 cup Walnuts Finely Chopped/Ground

Cream Cheese Layer Ingredients

  • 8 oz Cream Cheese Softened
  • 1 cup Powdered Sugar
  • 8 oz Whipped Cream Topping

Pudding Layer Ingredients

  • 3.4 oz Instant Chocolate Pudding Mix
  • 3.4 oz Instant Vanilla Pudding Mix
  • 3 cups Milk Cold

Whipped Cream Topping Layer Ingredients

  • 8 oz Whipped Cream Topping


  • Preheat oven to 350 degrees F.
  • In a mixing bowl, stir together flour, melted butter, and ground nuts. Evenly spread mixture into a 9" x 12" baking pan, and bake for 15 minutes until the crust is lightly golden brown.
  • Whisk together pudding mixes and milk. Refrigerate for 10 minutes while you prepare the next layer.
  • Using a hand mixer, mix cream cheese and powdered sugar until well combined. Using a rubber spatula, gently fold in , and 1 1/2 cups (or 8 oz) of whipped cream.
  • Use an offset spatula to evenly spread cream cheese mixture on top of cooled crust.
  • Next, carefully, add spoonfuls of the pudding mixture on top of cream cheese mixture. Using the offset spatula, spread the pudding into an even layer.
  • Finally, spread remaining whipped cream on top of the pudding mixture.
  • Let cool in fridge for 1 hour to allow everything to set up together.


Estimated Nutrition, Per Serving: Calories 390, Fat 24 g, Carbohydrate 42 g, Dietary Fiber 1 g, Protein 6 g, Sodium 311 mg
* Dessert will last for about 3 days in the refrigerator. Store any leftovers in the refrigerator.