- 1 cup all purpose flour
- 1 cup nuts
- 1 stick margarine
- 8 oz. cream cheese
- 1 cup confectioners sugar
- 13 1/2 oz. Cool Whip topping
- 1 large box of chocolate jello pudding
- 3 cups cold milk
Melt margarine and add nuts and flour.
Line bottom of baking dish (13"x9"). Bake for 20 minutes at 350. Cool.
Cream together cream cheese and confectioners sugar.
Fold in half the Cool Whip container and spread on top of pie crust.
Mix box of pudding mix with 3 cups cold milk.
Spoon over cream cheese mixture.
Place in refrigerator until firm (about 2 hours)
Add chopped nuts to the rest of the cool whip and spoon on top of chocolate mixture.