Cooking Instructions
- 1
Preheat oven to 350°F.
- 2
Combine flour & nuts. Cut in butter with pastry blender til crumbly. Press into bottom of ungreased 9 x 13 pan, and bake for 20 minutes (do not overbake). Cool completely.
- 3
Blend together well: cream cheese, powdered sugar, and 1 1/2 c. cool whip. Spread on cooled crust.
- 4
Beat pudding & milk w/wire whisk until smooth, about two minutes. Pour over cream cheese layer. It should be "pourable", don't overbeat (it will set up when chilled).
- 5
Top w/remaing cool whip, as much or as little as you want. I find an 8 oz. container not enough, and a 12 oz. container a bit too much.
- 6
Chill until pudding is set. I don't know how long, lol, because I always make it the day before I plan to serve it. If I had to guess, I would say 3-4 hours...?
- 7
The crust makes this dessert, I wouldn't use anything else!! Also, you can use any flavor pudding you like, this just happens to be a favorite with my family & friends.
- 8
I have no idea where this recipe originated, my mom made it for years! Since she is no longer with us, I can't ask her. LOL, she probably wouldn't remember anyway!
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