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1 c. flour 1 stick butter 1 c. pecans or walnuts 1 (8 oz.) pkg. cream cheese 1 c. confectionery sugar 1 1/2 c. Cool Whip 2 (4 oz.) pkgs. instant chocolate pudding 1 (4 oz.) pkg. instant vanilla pudding 4 1/2 c. milk 1 tsp. vanilla Mix by hand the flour and butter. Grind pecans or walnuts. Add 3/4 cup and save 1/4 cup for topping. Press into bottom of 9"x13" pan. Bake for 10 to 12 minutes at 325 degrees. Let cool. Beat cream cheese and confectionery sugar together until creamy. Stir in Cool Whip. Spread onto cooled crust. Beat pudding mixes together with milk and vanilla until thick. Pour over cream cheese mix. Take remainder of Cool Whip and spread over top of chocolate mix. Sprinkle with nuts. |
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