1/2 C. cold butter
1 C. all-purpose flour
1 C. finely chopped walnuts
1 package (8 oz.) cream cheese, softened
1 C. confectioners’ sugar
1 carton (8 oz.) frozen whipped topping, thawed, divided
3 1/2 C. cold milk
2 packages (3.5 oz. each) instant butterscotch or chocolate pudding mix
1/2 C. coarsely chopped walnuts
In a bowl, cut in butter into flour; stir in the finely chopped walnuts
Press into greased 13″ x 9″ baking dish. Bake at 350 for 20 minutes or until golden brown. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth; fold in 1 C. whipped topping; spread over crust.
In another bowl, beat milk and pudding mix for 2 minutes or until thickened; spread over cream cheese layer; spread with the remaining topping; sprinkle with coarsely chopped walnuts.
Chill until set.
Yield: 12-15 servings; depending on the size you cut
Note: for chocolate; replace the butterscotch pudding with chocolate pudding; replace the finely chopped walnuts with chocolate chips in the crust and replace the coarsely chopped walnuts on top of whipped topping with either chocolate shavings or chocolate chips. My family loves whip topping so I use the rest of whip topping on top with another 8 oz. tub of whipped topping.
The chocolate is always a bigger hit with little ones, but both are very tasty.
Enjoy and take care!