Pudding Pie

from Lynn Family Cookbook

1/2 C chopped nuts
1 stick butter
1 C flour

Cut butter into the nuts and flour.  Press into a 9x13 inch pan.  Bake 15 minutes at 350.  Cool.

1 (8 oz) pkg. cream cheese, softened

1 C powdered sugar

1 C Cool Whip

1 large pkg. your favorite instant pudding

2 1/2 C milk

Whip the Cool Whip, powdered sugar and cream cheese and spread over the crust.  Mix the milk and instant pudding and spread over top of the filling.  Chill and top with Cool Whip.

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Notes:  I used a store-bought graham cracker crust.  The "extra-serving" size.  I made two pies... one with vanilla pudding, one with cookies and creme.

Verdict:  Very easy and well received by the kids.  I think the crust as listed in the recipe would make it even better!!!