Chicago Ice Box Cake recipe

First Layer:
1/2 cup butter
1 cup flour
1/2 cup nuts, chopped

Cream these ingredients and then press into 9 x 13-inch pan. Bake at 350 degrees F for 10 minutes.

Second Layer:
8 ounces cream cheese softened
1 cup confectioners' sugar
1 large container Cool Whip

Cream cream cheese and confectioners' sugar together then fold in 1 cup Cool Whip and spread mixture on cooled crust.

Third Layer:
2 1/2 cups milk
2 small packages chocolate pudding (NOT INSTANT)

Cook until thick, cool completely and spread on cream cheese layer.

Fourth Layer:
Spread remaining Cool Whip on. Can sprinkle on shaved chocolate for added touch. Refrigerate before serving. It is BEST if made day before and refrigerated overnight.

Variations:
Butter pecan instant pudding

Add a layer of bananas and use vanilla pudding.

Use 2 boxes of the cook and serve lemon pudding, mix according to package directions, let cool and use for the pudding.