Chocolate Delight

From the kitchen of Ronda Hall, Garfield

1 c. flour

1/2 c. chopped nuts

1/2 c. melted margarine

8 oz. cream cheese, softened

1 container Cool Whip

1 1/2 c. powdered sugar

2 small boxes chocolate instant pudding

3 c. milk

Combine flour, nuts and melted margarine. Spread on bottom of cake pan. Bake at 350° for 15 minutes.

Cool.

Combine cream cheese, 1 c. Cool Whip and powdered sugar; mix well. Spread over top of crust. Combine pudding mix and milk; mix well. Spread over cream cheese layer. Top with remaining Cool Whip.

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News, Pages 4 on 04/06/2011