Mary Santoroski

Next Best Thing to Robert Redford

Desserts
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Mary Santoroski
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Description

Mix flour, butter, and 1 cup nuts. Press into a greased 9-by-13-inch dish and bake at 350°F for 15 to 20 minutes. Cool.

Beat cream cheese and powdered sugar. Mix in 6 ounces Cool Whip; spread over crust.

Beat milk with both pudding mixes until smooth and thick. Spread over cream-cheese layer.

Top with 4 ounces Cool Whip and remaining nuts. Refrigerate overnight.

Source Note

Original page 67. Contributed by Mary Santoroski.

Ingredients

Structured rows stay easy to scan and print.

  • 1 cup flour
  • 1/2 cup butter or margarine
  • 1 cup chopped nuts
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 6 ounces Cool Whip
  • 2 1/2 to 2 3/4 cups cold milk
  • 1 package vanilla pudding
  • 1 package chocolate pudding
  • 4 ounces Cool Whip
  • 1 cup chopped nuts

Directions

Ordered steps keep the recipe easy to follow.

  1. Mix flour, butter, and 1 cup nuts. Press into a greased 9-by-13-inch dish and bake at 350°F for 15 to 20 minutes. Cool.
  2. Beat cream cheese and powdered sugar. Mix in 6 ounces Cool Whip; spread over crust.
  3. Beat milk with both pudding mixes until smooth and thick. Spread over cream-cheese layer.
  4. Top with 4 ounces Cool Whip and remaining nuts. Refrigerate overnight.