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Categories:Viewed: 29 - Published at: 6 years ago
Ingredients
- 1 c. plain flour
- 1/2 c. nuts, chopped fine
- 1 c. powdered sugar
- 3 1/2 c. milk
- 1 tsp. vanilla
- 1/2 c. melted oleo
- 1 (8 oz.) pkg. cream cheese
- 1 c. Cool Whip (get 10 oz. pkg.)
- 2 pkg. instant chocolate pudding
Method
- Combine flour, oleo and nuts and press in thin layer into 9 x 12-inch pan.
- Bake at 350° about 15 minutes.
- Let cool, then let chill in refrigerator.
- Combine softened cream cheese, powdered sugar and Cool Whip.
- Spread evenly over chilled crust and return to refrigerator.
- Mix instant pudding with milk and vanilla.
- Beat until thick and spread over cream cheese mixture.
- Chill.
- Top with remainder of Cool Whip.
- Will keep 4 to 5 days in refrigerator.
