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1 c. flour
1 stick butter
2 Tbsp. sugar
1/4 c. chopped nuts

Mix flour with butter and sugar. Add chopped nuts. Mix well
like a pie crust until crumbly. Press into a 9 x 13 pan. Bake at
325 degrees for 12 to 14 minutes. Watch carefully.
8 oz. cream cheese
2/3 c. powdered sugar
1/2 large (12 oz.) carton Cool Whip

In a large bowl, mix cream cheese, powdered sugar and Cool
Whip. Beat 2 minutes. Spread on cooled crust.
2 pkg. pistachio instant pudding
2 1/2 c. cold milk

In a large bowl, mix pudding and milk. Beat 2 minutes or
until thickened. Spread on cream cheese mixture. Then spread
remaining Cool Whip on pudding layer and sprinkle with more
chopped nuts. Keep refrigerated. Will hold in refrigerator for
several days. Yields 12 servings.

P. S. You can substitute other pudding flavors.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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