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Pudding Dessert

Source of Recipe

Carol Lawson, RN (Lousiville)


Recipe Introduction

A recipe she got many years ago from a co-worker

List of Ingredients

1 1/2 cup flour
3/4 cup margarine
1 cup nuts, finely chopped

1-8 ounce pkg cream cheese
1 cup powdered sugar
1 cup cool-whip out of a 8 ounce container

2-3.4 ounces pkg instant pudding
3 cups milk

Cool-Whip, remaining amount in 8 ounce container
Finely chopped nuts


Recipe

CRUST: Combine flour, margarine and nuts. Mix well and place in a 8x8 square dish. Press crust mixture firmly to bottom of dish. Bake aat 350 degrees for 15 minutes. Let cool completely.

Combine cream cheese, and powdered sugar. Carefully fold in 1 cup Cool Whip. Spread this mixture over cooled crust.

Mix together instant pudding and milk until very thick. Spread this over cream cheese layer. Cover and place in refigerator for 2 hours or more until firmly set and chilled.

Top with Cool Whip and sprinkle with nuts.

Less Calories: Use 1/2 of margerine instead of 3/4 cup.
Use 1/3 less fat cream cheese
If doubling recoipe-you can use 1 pkg fat free cream chesse and one 1/3 less fat.
Use Splenda-instead of powdered sugar.
Use instant sugar free puding- instead of regular