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| FOUR LAYER DELIGHT | |
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1 1/2 c. flour 3/4 stick butter 2 tbsp. sugar 1/2 c. chopped nuts 8 oz. pkg. cream cheese 1 lg. carton Cool Whip (12 oz.), divided 1 box powdered sugar 2 pkg. chocolate instant pudding mix 1/2 c. (with 1/2 c. less milk per box) In 9 x 13 inch Pyrex dish, mix flour, butter, sugar and nuts. Bake 15 minutes at 350 degrees. Mix cream cheese, 1/2 of Cool Whip, and powdered sugar; spread on crust. Mix pudding with milk; spread over cheese mixture. Top with remainder of Cool Whip. Sprinkle with chopped nuts. | |
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Valentine's Day: Use chocolate fudge pudding or white chocolate pudding and top with cherry pie filling.
St. Patrick's Day: Use pistachio pudding
4th of July: Use vanilla or white chocolate pudding and top with chopped strawberries or whole raspberries in rows and an upper corner with fresh blueberries and white chocolate chips to make flag arrangement.
Halloween: Use chocolate or chocolate fudge pudding and sprinkle top with crushed oreos and stick in nutter butter cookie halves end up (for grave stones).
Thanksgiving: Use pumpkin spice pudding.
Christmas: Use white chocolate pudding and top with crushed peppermint candies.