Black and White Layered Dessert
1 c. flour
1 stick butter, softened
1 c. powdered sugar
l large Cool Whip
2 small instant chocolate pudding mixes (or any flavor)
1 t. vanilla
1-8 oz cream cheese
2 1/2 c milk
1/2 c chopped nuts
1st Layer: Combine flour and butter until crumbly. Press with floured hands into 9 x 9 inch pan or dish. Sprinkle with nuts and bake 15 minutes at 350 degrees. Cool.
2nd Layer: Combine sugar and cream cheese. Mix well, add ½ carton Cool Whip and 1 tsp. vanilla. Spread mixture over baked crust.
3rd Layer: Prepare pudding with milk in usual manner. Spread over 2nd layer.
4th Layer: Spread remaining Cool Whip over chocolate layer. Sprinkle with remaining chopped nuts. Refrigerate. (Can be made 1 or 2 days early)
For the nuts to sprinkle on top, I browned a little sugar and added the nuts so they would be sweet and crunchy.
For the nuts to sprinkle on top, I browned a little sugar and added the nuts so they would be sweet and crunchy.
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