1/2 cup margarine
8 oz. cream cheese
1 cup powdered sugar
1 container (8 oz.) whipped topping
2 cups instant chocolate pudding mix
1/2 cup chopped nuts
Mix flour and butter in food processor (or by hand) until it resembles pie crust. Press into a 9x13-inch pan and bake at 350 degrees F. for 15 minutes. Cool completely. Cream powdered sugar and cream cheese. Add 1 cup of the whipped topping and beat until smooth. Spread on top of cooled crust. Chill until firm. Add 2 cups pudding mix to 3 cups water and blend well. Spread chocolate pudding over cream cheese layer and chill until firm. Spread remaining whipped topping over pudding and sprinkle with nuts. Chill several hours. Serves 12-15.
Testing comment: Very good and easy to prepare. A real hit with the kids.
The only difference between stumbling blocks
and stepping stones is the way you use them.
(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 83)