Guadalupe River Pudding

• Crust
• 1 cup flour
• 1/2 cup butter
• 1 cup chopped pecans or 1 cup walnuts
• First layer
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 cup Cool Whip
• Second layer
• 1 (3 1/2 ounce) package instant vanilla pudding
• 1 (3 1/2 ounce) package chocolate instant pudding
• 2 cups milk
• Top Layer
• Cool Whip
• chocolate curls (to garnish)

1. For the crust:.
2. Finely crumble the butter and flour together. Add chopped nuts and mix together. Grease 9x13 pan and pat into the bottom. Bake 350 for 20 minutes. Let cool.
3. Mix together the cream cheese, powdered sugar and cool whip. Whip with electric mixer until smooth. Spread on the crust.
4. Mix together the pudding mixes and milk, beat until thickened. Spread the pudding on top of the cream cheese mixture. It works best to drop large dollops of pudding in various spots and then smooth out.
5. Spread remaining Cool Whip on top of the pudding and garnish with chocolate curls.
6. Refrigerate to set. Cut and serve. Can freeze for several months.

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Taken from www.food.com/recipe/guadalupe-river-pudding-358805 (may not work)