Ethel'S Pudding Dessert

Directions

1. 1
   Mix as for pie crust flour, ground nuts and oleo.
2. 2
   Pat in 9 x 13-inch glass dish.
3. 3
   Bake at 350° for 20 minutes; cool in refrigerator.
4. 4
   Cream the cream cheese with sugar, then fold in Cool Whip.
5. 5
   Add this on top nut crust.
6. 6
   Make chocolate instant pudding; add on top and refrigerate.
7. 7
   Make vanilla pudding; add on top of chocolate pudding, then add Cool Whip and chopped nuts on top.
8. 8
   Cool and serve.