1 c flour
1/2 c butter
1/2 c sliced almonds
8oz cream cheese
1 c powdered sugar
2 large tubs cool whip
1 large package instant chocolate pudding (made per instructions)
Mix flour, butter and almonds. Press into 9x13 pan. Bake at 350 for 15 minutes or golden brown.
Beat cream cheese and powdered sugar until creamy. Add 1 tub of cool whip. Spread this mixture over the cooled crust.
Add layer of chocolate pudding.
Add 1 tub of cool whip. Sprinkle with almonds!
Refrigerate for 5 hours...overnight is best!
Recipe originator: Joan Preston
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