1 c. flour
1 c. finely chopped nuts
1 cube margarine
1 8 oz pkg cream cheese
1 c. powdered sugar
1 container cool whip
1 pkg instant vallina pudding
1 pkg instant choco pudding
Cut butter into flout and add nuts. Pat into 9x13 pan, bake 20 min. 325 for glass pan, 350 for tin.
Prepare pudding. Mix together and set aside. Beat cream cheese and sugar. Fold in 1 cup cool whip. Layer on top of cooled crust. Then layer pudding. Then layer reminaing cool whip. Garnish with grated choco or score bar chunks.
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