| • 1 cup all-purpose flour |
| • ½ cup chopped nuts |
| • 1 stick softened butter |
| 1: Preheat oven to °350F. | |
| 2: Combine bottom-layer ingredients and press into a 9- × 13-inch pan. | |
| 3: Bake for 20 minutes. |
| • 8 ounces cream cheese |
| • 1 cup powdered sugar |
| • 1 cup Cool Whip |
| 1: Blend second layer ingredients and spread on top of the first layer. |
| • 2 small boxes instand pudding mix (any flavor) |
| • 3 cups cold milk |
| 1: Mix pudding mix and milk and pour over the second layer. |
| • The remainder of the 9-ounce tub of Cool Whip |
| 1: Spread remaining Cool Whip over the third layer. (This may be easier after the third layer has some time to set.) Garnish as desired. |
From a Century 21 cookbook from the 1980s.