Preheat your oven to 275.
Blend together your butter and flour with a fork.
Mix in your nuts and spread evenly in the bottom of a 9×13 pan.
Bake your crust for 20 minutes or until slightly golden.
Let your crust cool.
Whip together your cream cheese, powdered sugar and 1 of your containers of cool whip.
Spread this mixture on your cooled crust.
Chill your pan in your refrigerator while you make two packages of chocolate pudding reducing the milk to 3 cups instead of 4 cups.
Grab your pan from your refrigerator and spread chocolate pudding mixture on top of cream cheese layer.
Refrigerate for a 1/2 hour.
Top with remaining cool whip then sprinkle with additional nuts.
Refrigerate for at least 2 hours before serving.
Ingredients
Directions
Preheat your oven to 275.
Blend together your butter and flour with a fork.
Mix in your nuts and spread evenly in the bottom of a 9×13 pan.
Bake your crust for 20 minutes or until slightly golden.
Let your crust cool.
Whip together your cream cheese, powdered sugar and 1 of your containers of cool whip.
Spread this mixture on your cooled crust.
Chill your pan in your refrigerator while you make two packages of chocolate pudding reducing the milk to 3 cups instead of 4 cups.
Grab your pan from your refrigerator and spread chocolate pudding mixture on top of cream cheese layer.
Refrigerate for a 1/2 hour.
Top with remaining cool whip then sprinkle with additional nuts.
Refrigerate for at least 2 hours before serving.
