Panama canal dessert
Ingredients
1st layer
1 and 1/2 cups flour
3/4 cup margarine, softened
1/2 cup chopped nuts, I use walnuts
2nd layer
1 (8 ounce) package cream cheese
1 cup powdered sugar
4 ounces Cool Whip
3rd layer
3 (4 ounce) packages instant chocolate pudding mix
4 and 1/2 cups milk
4th layer
8 ounces Cool Whip
Directions
1st layer
1 and 1/2 cups flour
3/4 cup margarine, softened
1/2 cup chopped nuts, I use walnuts
2nd layer
1 (8 ounce) package cream cheese
1 cup powdered sugar
4 ounces Cool Whip
3rd layer
3 (4 ounce) packages instant chocolate pudding mix
4 and 1/2 cups milk
4th layer
8 ounces Cool Whip
Directions
- Cream flour, margarine, and nuts. Press into 9 x 13 pan.
- Cook for 10 minutes @ 350°F Let cool.
- Beat cream cheese, powdered sugar, cool whip until smooth.
- Spread cream cheese mixture on crust.
- Mix together pudding mix and milk.
- Pour onto cream cheese mixture.
- Once pudding is set up, spread cool whip on evenly.
- Refrigerate until serving.