Pudding Dessert

Crust:

1 c. flour

½ c. butter

½ c. nuts

Mix together and press into a 9x13 pan. Bake at 325 for 7-8 minutes.

Bottom Layer:

2/3 c. powdered sugar

8 oz. cream cheese

2 c. Cool Whip (from a 12 oz. container)

Blend in mixer until smooth, and carefully spread on crust.

Middle Layer:

2 pkg. instant pudding (sugar free)

3 c. milk

Mix in blender, then spread on 1^st layer.

Top Layer:

Spread remaining Cool Whip on top of pudding layer. Sprinkle with chopped nuts if desired.