For the Crust:

  • 1 pkg Pillsbury “French Vanilla Pudding in the Cake”

For the Mix:

  • 1/3 C melted butter
  • 1 egg

For the Filling:

  • 16 oz jar of preserves (any flavor)
  • 16 oz cream cheese – softened to room temperature
  • 1/2 C sugar
  • 1 tsp vanilla
  • 2 eggs


  1. Preheat oven to 350 degrees and generously grease 13x9x2 pan
  2. In a large bowl, combine cake mix, melted butter and egg – mix with a fork or your hands until crumbly  
  3. Gently spoon 1-1/2 C into measuring cup and set aside for topping  
  4. Press remaining crumb mixture into bottom of greased pan
  5. Bake at 350 degrees for 10 minutes
  6. Spread preserves evenly over cooked crust
  7. In a small bowl, combine cream cheese, sugar, vanilla and eggs; beat until smooth
  8. Spread evenly over preserves
  9. Sprinkle 1-1/2 C reserved crumb topping mixture over cream cheese mixture
  10. Bake at 350 degrees for 30 minutes or until topping is light golden brown
  11. Chill before serving
  12. Cut into squares and enjoy! 


  1. Store in refrigerator