unsalted butter, melted
3/4 cup walnuts or 3/4 cup
pecans, finely chopped
1 (8 ounce) packages
cream cheese, softened to room temperature
1 (12 ounce) containers
instant chocolate pudding mix
( any favorite flavor may be used)
( I use a little less than 21/2 cups for a firmer filling)
- Mix butter and flour together then add the ground nuts ( save a few for the toping). Pat into a 9x13 baking dish.
- Bake 20 minutes at 350:.
- In a mixing bowl mix cream cheese and powdered sugar together, stir in 1/2 of the cool whip.
- Spread this mixture over cooled crust. Beat the pudding with milk and spread over the cream cheese. Top with the rest of the cool whip, sprinkle with the reserved nuts.
- Refrigerate until serving time. Sometimes I drizzle melted chocolate or chocolate ice cream topping over the top, makes it look even more rich.