Title: Panama Canal Cake
Categories: Cake
Yield: 12 Servings
| 1 | c | All purpose flour |
| 1/2 | c | Butter, melted |
| 1/2 | c | Nuts, your choice; chopped |
| 16 | oz | Whipped topping |
| 1 | c | Powdered sugar |
| 8 | oz | Cream cheese |
| 3 | c | Cold milk, divided |
| 1 | | 4 oz pkg chocolate pudding m x |
| 1 | | 4 oz pkg vanilla pudding mix |
| 1 | ts | Vanilla |
| | | More chopped nuts |
Mix flour, butter and nuts. Press into a 9 x 13" baking dish. Bake in a 400
degree oven for 10 to 15 minutes until browned. Cool. Combine one container
of whipped topping with the powdered sugar and cream cheese. Spread over
cooled crust. Mix 1 1/2 cup cold milk with chocolate pudding and spread
over the cream cheese layer. Mix 1 1/2 cups cold milk with vanilla pudding
and spread over the cream cheese layer. Top with one container of whipped
topping and sprinkle nuts over the top.