RECIPE FROM "SANDY'S
Piggy Pudding Dessert
Contributed by Janet Lazo
1/2 cup butter
1-1/2 cups all-purpose flour
1 cup chopped walnut
1 (16-ounce) package frozen whipped topping, thawed
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 package chocolate instant pudding (6 servings)
3 cups milk
1/2 cup chopped walnuts or pecans
Preheat oven to 375 degrees.
In medium bowl, combine butter, flour and chopped nuts.
Mix, then pat into bottom of a 9 x 13-inch pan.
Bake at 375 degrees for 20 minutes and then cool to room temperature.
Beat softened cream cheese with powdered sugar until smooth.
Fold in 1/2 of the whipped topping.
Spread over cooled crust.
In a separate medium bowl, combine chocolate pudding mix with 3 cups milk
Mix well and spread over cream cheese mixture.
Spread remaining 1/2 container of whipped topping over pudding.
Sprinkle with chopped nuts.