Base

1 cup all-purpose flour

1/2 cup chopped almonds or pecans

3 tablespoons granulated sugar

1/2 cup butter

Filling

8 oz. cream cheese, softened

1 cup confectioner’s sugar, sifted

2 cups frozen whipped topping (thawed),

or whipped cream, divided

Topping

2 pkgs. (each 4-serving size) chocolate or caramel instant pudding mix

1 pkg. (4-serving size) vanilla instant pudding mix

4 cups milk

Grated chocolate, chopped nuts or cherries for garnish

Preheat oven to 350˚.

Grease 13 x 9-inch cake pan.

Base

In a large bowl, mix together flour, nuts and sugar. Using 2 knives, a pastry blender or your fingers, cut butter in until mixture resembles coarse crumbs. Press evenly into prepared pan. Bake in preheated oven for 12 to 15 minutes or until browned. Place pan on a rack to cool completely.

Filling

In another bowl, beat cream cheese and confectioner’s sugar until smooth and creamy. Fold in 1 cup of the whipped topping. Spread evenly over cooled base.

Topping

In a bowl, beat puddings and milk until blended and smooth. Spread evenly over cream cheese mixture. Spread with remaining whipped topping. If desired, garnish with chocolate, nuts or cherries. Chill until ready to serve. Cut into squares.

Recipe from: The 250 Best Brownies Bars & Squares

Esther Brody