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CHOCOLATE RIBBON PIE 
CRUST:

1/2 c. butter
1/2 c. chopped nuts (I use walnuts)
1 c. flour

Blend butter, flour and nuts as you would a pie crust. Then press with hands into a greased 8 x 12 inch pan. Bake at 350 degrees until lightly browned, usually about 20 minutes. (I increase the crust ingredients by 1/4 and spread it in a 9 x 13 inch pan because I don't have an 8 x 12 inch pan. The rest of the layers don't need to be increased, they work just fine.)

FIRST LAYER:

Blend until thick 1 softened 8 ounce package of cream cheese. Add 1 cup of Cool Whip and 1 cup of 10X powdered sugar and add to creamed mixture. Spread over crust. (Helpful Hint: Dab spoonfuls onto different parts of crust instead of trying to spread it in one big lump, it tends to pull up the crust if you do it that way.)

SECOND LAYER:

Prepare 2 small boxes of instant pudding as directed on box for pie filling. Pour over cream cheese mixture.

TOP LAYER:

Top with Cool Whip and sprinkle with chopped nuts. (Again, dabbing the Cool Whip by spoonfuls and then spreading works better than trying to spread a large amount over the layer of pudding.) Refrigerate.

I've made this recipe with lemon, pistachio and chocolate. They are all good. Try different flavor instant pudding for a variety and let me know how they work.

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