"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Crust: 1 c flour 1 stick butter or margarine 1 1/2 c chopped nuts
Layer 1 Filling: 8 oz. cream cheese, softened 1 c powdered sugar 13 oz. Cool Whip
Layer 2 Filling: 2 - 3 oz pkg instant pudding (any flavor) 3 c milk
Mix together crust ingredients and press into 9 x 13 pan. Bake at 350 degrees for 15 minutes and allow to cool.
Cream together cream cheese and powdered sugar. Fold in 1/2 of the carton of Cool Whip. Spread over cooled crust.
Prepare pudding (am partial to chocolate or lemon) with milk. Pour on top of cream cheese mixture. Refrigerate until set. Top with remainder of Cool Whip and sprinkle with chopped nuts. Refrigerate again for 1-2 hours.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.