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CHOCOLATE PUDDING TORTE 
1 1/4 cups flour
1 stick butter
1/2 cup fine chopped nuts (pecans,walnuts or almond)
8 oz cream cheese
2 - 8 oz containers Cool Whip
1 cup powdered sugar
2 - 4 1/2 oz packs instant chocolate pudding
3 1/2 cups milk

Preheat oven to 350°F.

Grease bottom and sides of a 13x9-inch pan with butter.

Crust: Blend together butter and flour, mix in nuts. Pat mixture onto bottom and sides of pan. Bake for 15 minutes and cool completely.

First layer: Beat together cream cheese and 8 oz of Cool Whip, add powdered sugar. Spread on bottom of pan, refrigerate.

Second layer: mix together chocolate pudding and milk spread over first layer, Refrigerate till firm. Top with remaining Cool Whip.

For a nut free, no bake base try 2 cups crushed pretzels, 1 stick of butter melted and 1/2 cup sugar mixed together

Submitted by: Lisa Yanke
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