MISSISSIPPI MUD

Base:

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

First layer:

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.

Second layer:

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.
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