Use any kind of pudding.

CRUST:
1 C. flour
1/2 C. oleo (butter or margarine)
2 T. sugar
1/2 C. nuts, chopped (hickory or pecans)

CREAM CHEESE FILLING:
1 – 8 oz. pkg. cream cheese
1 C. Cool Whip
1 C. powdered sugar

PUDDING FILLING:
2 small boxes instant vanilla pudding
3 C. cold water

CRUST: Make like pie crust. Press into 9×13″ pan. Bake at 350º for 15 minutes.

CREAM CHEESE FILLING: Mix and spread over cooled crust.

PUDDING FILLING: Mix pudding and milk together. Spread over cream cheese layer. Spread more Cool Whip over pudding layer. Sprinkle with nuts.

Author:       Categories: Cookbook, Desserts

One Response so far.

  1. Sadler says:

    The recipe has a typo, should read 3C milk (not water) in pudding filling section.

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