Rogene's Pudding Dessert

Directions

1. 1
   Mix flour, butter and walnuts until mealy and spread in bottom of a 13 x 9 pan.
2. 2
   Bake for 25 min for 375*.
3. 3
   Cool.
4. 4
   Cream powdered sugar and cream cheese.
5. 5
   If it is too stiff add a few drops of milk.
6. 6
   Spread over the crust, then spread half of the cool whip.
7. 7
   Beat the pudding mix in the milk until thick and spread over cool whip and top it off with the rest of the cool whip.
8. 8
   Sprinkle the top with shredded coconut (if desired).
9. 9
   Refrigerate at least 1 hour before serving.