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| 1 Tasse | all-purpose flour |
| 1 Tasse | nuts chopped |
| 1 | Stick butter, softened |
| 1 Packung | Cream cheese (8 oz.) softened |
| 1 Tasse | sugar powdered |
| 2 | 8 oz. containers Cool Whip |
| 2 Packung | 3 1/2-oz chocolate instant pudding |
| 3 Tasse | milk |
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Preheat oven to 350 degrees. Combine flour, chopped nuts and butter, mix thoroughly. Press into ungreased 9 by 13 inch baking pan. Bake 15-20 minutes (watch carefully). Cool completely.
In mixing bowl, beat together cream cheese, powdered sugar and 1 8 oz. Package Cool Whip; mix well. Spread over cooled cake layer. Refrigerate.
In mixing bowl, combine instant pudding and milk, beat 3 minutes at low speed, until well blended. Spread over cream cheese layer. Refrigerate.
After pudding is set, spread remaining container of Cool Whip over top. Store in refrigerator.
Assorted recipes from the Detroit News, entered by Diane Pahl
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