crust:
1 cup flour
1/2 cup margarine
2 Tbsp sugar
1/2 cup chopped nuts (walnut, pecan)
filling:
1 container Cool Whip
8 oz pkg cream cheese
1 cup powdered sugar
topping:
2 small pkgs instant pudding (chocolate, pistachio, etc)
3 cups milk
Mix crust well and pat into 9" x 13" cake pan.
Bake at 350 degrees for about 15 minutes or until edges are golden.
Blend cream cheese and powdered sugar with a fork.
Fold into cool whip. Spread onto cooled crust.
Mix pudding and milk til thickened. Spread on top
of cream cheese mixture. Refrigerate until ready to eat!