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HOLY SMOKE CAKE 
1 c. flour
1 stick butter
1/2 c. chopped nuts
1 c. 10x sugar
1 (8 oz.) cream cheese
1 lg. container Cool Whip
2 sm. instant butterscotch pudding
2 2/3 c. milk

STEP #1:

1 c. flour
1 stick butter
1/2 c. chopped nuts

Press in 13 x 9 pan and bake until light brown at 400 degrees. Cool crust.

STEP #2:

1 c. 10x sugar
1 (8 oz.) of cream cheese
1 c. of Cool Whip

Mix together and layer on top of crust.

STEP #3:

1 lg. or 2 sm. instant butterscotch pudding
2 2/3 c. milk

Mix together and layer on top of step 2.

STEP #4:

Top with remaining Cool Whip and sprinkle with nuts. Refrigerate overnight.
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