Four Layer Dessert

• 1 cup flour
• 1/2 cup nuts, finely chopped (I use Pecans)
• 1/2 cup butter, softened (can use margarine)
• 8 oz cream cheese, softened
• 12 oz cool whip, thawed
• 1 cup powdered sugar
• 2 packages instant butterscotch pudding (3 oz each)
• 3 cup cold milk

1. Preheat oven to 350F.
2. Combine flour & nuts.
3. Cut in butter with pastry blender til crumbly.
4. Press into bottom of ungreased 9 x 13 pan, and bake for 20 minutes (do not overbake).
5. Cool completely.
6. Blend together well: cream cheese, powdered sugar, and 1 1/2 c. cool whip.
7. Spread on cooled crust.
8. Beat pudding & milk w/wire whisk until smooth, about two minutes.
9. Pour over cream cheese layer.
10. It should be "pourable", don't overbeat (it will set up when chilled).
11. Top w/remaing cool whip, as much or as little as you want.
12. I find an 8 oz.
13. container not enough, and a 12 oz.
14. container a bit too much.
15. Chill until pudding is set.
16. I don't know how long, lol, because I always make it the day before I plan to serve it.
17. If I had to guess, I would say 3-4 hours...?
18. The crust makes this dessert, I wouldn't use anything else!!
19. Also, you can use any flavor pudding you like, this just happens to be a favorite with my family & friends.
20. I have no idea where this recipe originated, my mom made it for years!
21. Since she is no longer with us, I can't ask her.
22. LOL, she probably wouldn't remember anyway!

flour, nuts, butter, cream cheese, cool whip, powdered sugar, pudding, cold milk

Taken from cookpad.com/us/recipes/339761-four-layer-dessert (may not work)