Recipe Submitted by Nancy in FL ..|.. Category: Cake


  • 1 cup flour
  • 1 cup chopped nuts
  • 1 stick butter, softened
  • 1 8 oz pkg cream cheese, softened
  • 1 cup powdered sugar
  • 2 (8 oz) cartons Cool Whip
  • 3 cups milk
  • 2 pkg instant chocolate pudding


In a medium bowl, combine flour, nuts and butter; mix thoroughly and press into the bottom of a greased 13x9-inch pan.

Bake at 350 degrees for 20 minutes. Cool on wire rack.

In a medium bowl, using an electric mixer, combine cream cheese, powdered sugar and 1 carton of Cool Whip. Beat until well blended and spread over cooled cake layer in pan. Refrigerate.

In a large bowl, using an electric mixer, combine milk and chocolate pudding. Beat 3 minutes at low speed until thickened and glossy. Spread evenly over cream cheese layer in pan. Refrigerate until pudding is set. Spread remaining Cool Whip evenly over chocolate layer and refrigerate until serving time.

Recipe from, Site Maintained by Donna Young, of