Mix together flour, butter and powdered sugar and press in a 9×13 pan and bake at 350 F for 25 to 30 minutes till golden brown.
let cool a little.
Whip powdered sugar, Cool Whip and cream cheese together and spread (gently) on top of first layer (crust is VERY flaky so sometimes it pulls up when you spread the filling).
To make a pumpkin one: Mix instant pudding with milk and dream whip. Fold in pumpkin, if using. spread over cream cheese layer. then follow with Cool Whip. Top with chopped nuts.
Beat instant pudding and milk till thick and spread over cheese layer.
Top with remaining Cool Whip.
Ingredients:
2 cups flour
1 cup butter (but butter is better, naturally!) or 1 cup margarine ( but butter is better, naturally!)
2 teaspoons powdered sugar
1 cup powdered sugar
1 cup Cool Whip ( buy the large tub)
1 (8 ounce) packages cream cheese ( room temp)
2 (3 1/2 ounce) boxes instant pudding mix ( your choice of flavor)
3 cups milk
1 (3 1/2 ounce) packages instant vanilla pudding
1 (15 ounce) cans Libby's canned pumpkin (optional)
1/2 cup chopped nuts
Steps/Methods:
Mix together flour, butter and powdered sugar and press in a 9×13 pan and bake at 350 F for 25 to 30 minutes till golden brown.
let cool a little.
Whip powdered sugar, Cool Whip and cream cheese together and spread (gently) on top of first layer (crust is VERY flaky so sometimes it pulls up when you spread the filling).
To make a pumpkin one: Mix instant pudding with milk and dream whip. Fold in pumpkin, if using. spread over cream cheese layer. then follow with Cool Whip. Top with chopped nuts.
Beat instant pudding and milk till thick and spread over cheese layer.
Top with remaining Cool Whip.
