Church Dessert - Recipe

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CHURCH DESSERT

CRUST:

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

Mix; pat into bottom of 9x13 pan. Bake 15 minutes at 375.

FILLING:

8 oz. cream cheese
1 c. powdered sugar
1 c. whipped topping (Cool Whip)

Mix until smooth; spread on cooled crust.

TOP:

1 lg. (6 oz.) instant chocolate pudding

Made with:

1 1/2 c. milk

Mix slowly; spread on above and chill. Repeat with vanilla pudding.

DECORATION:

Shaved Baker's semi-sweet chocolate

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