| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | French | Desserts, Cakes | 1 | Cake |
INGREDIENTS
| 1/4 | lb | Butter |
| 1 | c | Flour |
| 1/2 | c | Nuts; chopped |
| 1/2 | c | QUICK Oats |
| 8 | oz | Cream cheese |
| 1 | c | Whipped cream |
| 1 | c | Sugar, confectioners |
| 1 | pk | French Vanilla pudding, Instant |
| 1 | pk | Chocolate Pudding, instant |
| 3 | c | Cold milk |
INSTRUCTIONS
SECOND LAYER GLAZE Blend butter with flour, nuts and quick oats. Press in a 9x13" pan and bake at 350 degrees for 20 minutes. Remove from oven and C O O L !! For second layer, mix cream cheese, whipped cream and confectioners' sugar. Spread over COOLED crust. For third layer, mix both puddings cold milk. Spread over previous mixture evenly (Usually this part is easy.) Frost with whipped cream and grate a bit of dark chocolate across the top for effect. Chill for several hours. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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