1 C butter
2 C flour
1 C chopped almonds
Combine ingredients and press firmly into a greased 13X9” pan. Bake at 350°F for 25 minutes. Cool.
1 – 8 oz. pkg. cream cheese
1 C icing sugar
1 large container of Cool Whip
Beat cream cheese, icing sugar and ½ of the Cool Whip until smooth. Spread over the cooled base and refrigerate.
1 large instant chocolate pudding mix
1 C milk
Mix together the pudding mix and milk and spread over the cream cheese layer.
Spread the remaining Cool Whip over the chocolate layer and sprinkle with chopped walnuts. Keep refrigerated.