Rose Mary Fowler, B.H.S.
- 1 3/4 cup plain flour
- 1 3/4 sticks melted oleo
- 1 cup chopped nuts
- 1 (8 oz) package cream cheese
- 1 1/4 cup powdered sugar
- 1 cup frozen topping
- 1 (3 oz) instant vanilla pudding
- 1 (3oz) pistachio instant pudding
- 3 cup milk
Combine and mix well flour, oleo, and chopped nuts. Pat into bottom of 9×12 inch baking dish. Bake at 350° for 25 minutes. Cool.
Combine cream cheese, powdered sugar, and dessert topping. Spread on cooled crust. Mix pistachio pudding with 1 1/2 cups milk. Mix vanilla pudding with 1 1/2 cups milk. When puddings have set, mix together gently and spread on top of cheese layer.
Garnish with additional whipped topping if desired.