Ethel'S Pudding Dessert - cooking recipe

Ingredients

1 c. flour
1/2 c. ground nuts
1/2 c. oleo
8 oz. cream cheese
1 c. sugar
1 box chocolate instant pudding
1 box vanilla instant pudding
1 large Cool Whip

Preparation

Mix as for pie crust flour, ground nuts and oleo.
Pat in 9 x 13-inch glass dish.
Bake at 350\u00b0 for 20 minutes; cool in refrigerator.
Cream the cream cheese with sugar, then fold in Cool Whip.
Add this on top nut crust.
Make chocolate instant pudding; add on top and refrigerate.
Make vanilla pudding; add on top of chocolate pudding, then add Cool Whip and chopped nuts on top.
Cool and serve.