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3/4 c Butter
1 1/2 c Flour
3 oz Crushed almonds
8 oz Cream cheese, softened
1 1/2 c Confectioner’s sugar
2 c Non-dairy whipped topping
1 pk (lg.) instant chocolate
-pudding
1 pk (sm.) instant chocolate
-pudding
4 c Cold milk
9 oz Sweet chocolate (about 3
-regular chocolate bars)
Combine better, flour and crushed almonds and mix well. Press in bottom of
a 9-by-13-inch baking pan. Bake at 350-degrees for 15 to 20 minutes, until
light brown. Cool. Whip together softened cream cheese, sugar, and 1-1/2
cups non-dairy whipped topping. Spread over cooled crust. Mix both packages
instant pudding with milk and beat until thick and creamy. Spread over
cream cheese mixture. Top with remaining whipped topping. Grate chocolate
bars and sprinkle over top. Chill overnight.
Yields
1 Servings
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