1 1/2 c. flour
3/4 c. melted margarine
1/2 c. finely chopped nuts
Mix and press into a 9x13" pan. Bake at 350 degrees for 15 minutes. Cool.
Middle Layer:
Whip an 8 oz. package of cream cheese with 1 C. powdered sugar and 1 tsp. almond extract. Fold in 3/4 of a 13 oz. container of Cool Whip. Spread over crust.
Top Layer:
Mix 2 1/2 C. milk with a 9 oz. pkg. of Instant Chocolate Pudding & Pie Filling. Whip until stiff. Spread over cream cheese layer. Top with remaining 1/4 container of Cool Whip plus an additional small Cool Whip container. Sprinkle nuts on top. Chill.
This is a great dessert! We were lazy last night and just used a graham cracker crust instead of making the crust in the recipe--almost as good, but not quite. Still very yummy though :)
