• PREP: 0 hr(s). 15 min / Total: 5 hr(s). 0 min
  • PHOTOS: 1 Add your photo
  • Servings: 24 servings, 1 square (84 g) each

Courtesy of:kraft

What you need

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Make It

  • Heat oven to 325ºF.

  • Reserve 1 Tbsp. nuts. Mix remaining nuts with butter, flour and granulated sugar until well blended; press onto bottom of 13x9-inch pan. Bake 15 min.; cool completely.

  • Beat cream cheese and icing sugar in medium bowl with whisk until well blended. Stir in 2 cups Cool Whip; spread over crust.

  • Beat pudding mixes and milk with whisk 3 min. Pour over cream cheese layer; let stand 5 min. or until thickened. Cover with remaining Cool Whip. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving.

Kraft Kitchen Tips


    To make the dessert easier to cut into squares, place chilled dessert in freezer for 1 hour before cutting into squares.


    Prepare using Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.

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Makes 24 servings, 1 square (84 g) each.

Nutrition Info

Serving Size 1 square (84 g)

Calories From Fat108
Total Fat 12g
Saturated Fat 7g
Cholesterol 25mg
Sodium 200mg
Total Carbohydrates 22g
Dietary Fiber 0g
Sugars 15g
Protein 3g
Vitamin A8%
Vitamin C0%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


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