Rogene's Pudding Dessert

1. 1

   Mix flour, butter and walnuts until mealy and spread in bottom of a 13 x 9 pan.

2. 2

   Bake for 25 min for 375*.

3. 3

   Cool.

4. 4

   Cream powdered sugar and cream cheese.

5. 5

   If it is too stiff add a few drops of milk.

6. 6

   Spread over the crust, then spread half of the cool whip.

7. 7

   Beat the pudding mix in the milk until thick and spread over cool whip and top it off with the rest of the cool whip.

8. 8

   Sprinkle the top with shredded coconut (if desired).

9. 9

   Refrigerate at least 1 hour before serving.

No additional tips available.