1 C butter
2 C flour
1 C chopped almonds
Combine the ingredients and press into a greased 13X9″ pan. Bake at 350°F for 25 minutes. Set aside to cool
1 pkg (250 g) cream cheese
1 C icing sugar
1 large container Cool Whip
Beat the cream cheese, icing sugar and half of the Cool Whip. Mix until smooth. Spread over the cooled base.
1 pkg (102 g) instant chocolate pudding
1 C milk
Combine the pudding mix and the mix. Spread over the first layer. Top with the remaining Cool Whip. Refrigerate overnight.
[print-me target=”html” title=”Print”]