Preheat oven to 350 degrees.
In a metal 9"x13" baking dish, mix chopped nuts with melted butter and flour. Press down with fingers until solid on the bottom of the dish. Bake for 10-15 minutes. Take the crust out of the oven when golden brown.
While that's cooking, mix cream cheese with first tub of whipped topping. In a separate bowl, mix instant chocolate pudding; use the pie recipe on the box for milk measurement. Cool crust before layering, though not too cold as the cream cheese/whipped topping layer will break up the crust when you try to spread it.
Spread on the cream cheese mix then the pudding on top of that and top it with the second tub of whipped topping.
Refrigerate. Serve cold.
Be sure to use a metal dish.....the crust will stick to the bottom of a glass dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (45g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 157 (74%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 41.1mg||13 %|
|Sodium 115.1mg||4 %|
|Potassium 47.2mg||1 %|
|Total Carbohydrate 13.9g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 13.5g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 212
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