1 cup all-purpose flour
1 1/2 cups (3 sticks) butter, melted
1/2 cup chopped nuts (cashews or walnuts work best)
1 cup confectioners' sugar
2 (8 oz. ea.) pkgs. cream cheese, softened
1 (13 oz.) jar marshmallow creme (I use Jet-Puffed)
2 (3 oz. ea.) boxes jello instant pudding (any flavor)
4 1/2 cups milk
1 (12 oz.) tub Cool Whip

FIRST LAYER:

Combine flour, melted butter and chopped nuts. Press into bottom of 13x9-inch baking pan.

Bake at 350°F for 12 to 15 minutes or until golden brown. Allow to cool completely.

SECOND LAYER:

Combine confectioners' sugar, cream cheeses and entire jar of marshmallow creme. Spread over baked and cooled crust.

THIRD LAYER:

Mix instant puddings with milk until smooth and pour over second layer. Refrigerate until set.

FOURTH LAYER:

Spread Cool Whip over third layer and enjoy!

NEAT TWISTS:

 • On the fourth layer add a teaspoon of artificial flavoring and mix into Cool Whip before covering.
 • Food coloring can be added to layers two and/or three to make holiday specific versions (like Halloween). Use the liquid kind since the powder doesn't always mix well.
 • Gummy worms can be mixed into layers two and/or three to add the Halloween gross factor as well.
 • For an additional layer, any type of decorative addition such as crushed nuts or shaved chocolate can be used.

Submitted by: Michael S. A. Smith