Ingredients
- See Directions
Preparation
Step 1
1st Layer
¼ pound margarine (1 stick)
½ c chopped nuts
1 ¼ c. flour
2nd Layer
8 oz . cream cheese
1 c. powdered sugar
½ carton cool whip
3rd Layer
1 pkg butterscotch instant pudding
1 ½ c milk
4th Layer
1 pkg chocolate instant pudding
5th Layer
Remainder of Cook Whip
Layer 1 – Mix margaine, nuts and flour together. Pat mixture down in a 9 x 13 inch pan and cook in a 375 degree oven for 20 minutes. Cool completely before adding next layer.
Layer 2 – Mix cream cheese, powder sugar and ½ carton of cook whip together. Spread over cooled nut crust. Cool until set (About 20 minutes).
Layer 3 – Mix instant butterscotch pudding with 1 ½ c. milk according to package directions. Spread ove cream cheese mixture and put in refrigerator until pudding is set. (30 minutes).
Layer 4 – Mix instant chocolate pudding with 1 ½ c. milk according to package directions and put in refrigerator until pudding is set. (30 minutes).
Layer 5 – Sp;read remaining ½ carton of cook whip over entire dish and refrigerate.
Serve cold.