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1st LAYER:
1 stick oleo
1 c. flour
1 c. chopped nuts (fine)

2nd LAYER:
1 - (8 oz.) cream cheese
1 c. powder sugar
1/2 of a large bowl of Cool Whip

3rd LAYER:
2 boxes Instant Pudding (any flavor)
3 c. milk

4th LAYER:
1/2 of a large bowl of Cool Whip.

1st LAYER: Mix together and press in bottom of a 9 x 13 inch
pan. Bake at 350 degrees for 20 minutes. Let cool.

2nd LAYER: Mix well and spread on cooled crust. Put in
refrigerator for 1 hour.

3rd LAYER: Mix for 2 minutes. Spread on top of cream cheese
mixture. Put in refrigerator for 1 hour.

4th LAYER: Spread the other 1/2 bowl of Cool Whip on top and
sprinkle nuts chopped fine on top. Refrigerate overnight.

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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