Ingredients:
1 stick butter
1 c. flour
1 c. chopped nuts, (walnuts, pecans or
almonds)
1 (8-oz.) pkg. cream cheese, softened
1 c. powdered sugar
3 c. milk
2 (3-oz.) boxes instant chocolate pudding
1 (9-oz.) container Cool Whip
Cooking Instructions
Cut butter into flour and stir in nuts. Spread on the bottom of a (greased/Pam) 9 x 13 baking dish and bake @ 350° for 15 minutes. Allow to cool. Combine cream cheese with 1 cup of cool whip and 1 cup powdered sugar. Spread over the bottom of cooled crust. Beat pudding with milk and pour over cream cheese mixture, spreading to edges. Cover with remaining cool whip, may garnish with a few chopped nuts on top if desired.
1 stick butter
1 c. flour
1 c. chopped nuts, (walnuts, pecans or
almonds)
1 (8-oz.) pkg. cream cheese, softened
1 c. powdered sugar
3 c. milk
2 (3-oz.) boxes instant chocolate pudding
1 (9-oz.) container Cool Whip
Cooking Instructions
Cut butter into flour and stir in nuts. Spread on the bottom of a (greased/Pam) 9 x 13 baking dish and bake @ 350° for 15 minutes. Allow to cool. Combine cream cheese with 1 cup of cool whip and 1 cup powdered sugar. Spread over the bottom of cooled crust. Beat pudding with milk and pour over cream cheese mixture, spreading to edges. Cover with remaining cool whip, may garnish with a few chopped nuts on top if desired.
