Guadalupe River Bottom Puddin' Cake

• 1 cup AP Flour
• 1/2 cup Butter, softened
• 1 cup Finely chopped wanuts
• 8 oz Pkg cream cheese, softened
• 1 cup Confectioners sugar
• 8 oz Container frozen whipped topping thawed, divided
• 2 box 3.9 oz instant chocolate pudding mix
• 2 cup Milk
• 1 tsp Vanilla extract
• 1 (1.5oz) chocolate candy bar, grated

1. Preheat oven to 325'.
2. In a large bowl, combine flour, butter and nuts until crumbly.
3. Press into bottom of a 9x13 inch baking dish.
4. Bake for 25 minutes or until golden.
5. Set aside to cool.
6. In a large bowl beat cream cheese and confectioners sugar until smooth.
7. Fold in 1 cup whipped topping.
8. Spread over crust.
9. Beat together chocolate pudding mix, milk, and vanilla until creamy.
10. Spread over cream cheese layer.
11. Spread remaining 2 cups whipped topping over pudding layer.
12. Refrigerate 2 hours or until chilled.
13. Garnish with shaved chocolate before serving.

flour, butter, wanuts, cream cheese, confectioners sugar, frozen whipped topping, milk, vanilla, chocolate

Taken from cookpad.com/us/recipes/331141-guadalupe-river-bottom-puddin-cake (may not work)