• 1 cup flour
• 1 stick margarine
• ½ cup chopped nuts
• 8 oz Cool Whip
• 8 oz cream cheese
• 1 cup confectionery sugar
• 2 pkgs instant pudding of your choice
• 3 cups milk
• 8 oz Cool Whip

Blend together flour, margarine & nuts. Spread over bottom of 9x 13'' baking pan. Bake at 350 for 12-15 minutes. You do not want the crust to brown. Cool completely after baking.

Blend Cool Whip, cream cheese, & confectionary sugar until smooth. Spread over crust.

Blend pudding and milk for 2 minutes or until begins to thicken. Spread over cream cheese mixture.

Spread Cool Whip over the top of the pudding mixture, sprinkle with chopped nuts, or decoration of your choice. Freeze. Remove from freezer about an hour before serving.

Hint: I find it easier to spread the different layers out if I freeze the pan for about five-ten minutes after each layer. (After cream cheese mixture, and again after pudding layer.)