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CHOCOLATE SLUSH CAKE 
1 c. flour
1 stick butter, melted
1/2 to 3/4 c. nuts, chopped
1 (8 oz.) pkg. cream cheese
1 c. confectioners sugar
1 (8 oz.) container Cool Whip
2 pkgs. instant pudding, any flavor
3 c. milk
Nuts or chocolate slivers for topping

Mix flour, butter and nuts together. Press into a 13 x 9 inch baking pan. Bake in 350 degree oven for 15 minutes until golden color. Cool. Beat cream cheese, adding confectioners sugar. Fold in 1 1/2 cups Cool Whip. Spread mixture on crust. Mix pudding and milk together. Pour over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with nuts or chocolate slivers on top. Refrigerate.
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