instant chocolate pudding
1Preheat oven to 350. Mix flour, butter, and sugar.
2Press into 9x13 ungreased pan. Bake for 10 minutes.
3Blend cream cheese, confectioners' sugar, and 1/2 container of cool whip and spread over cooled crust.
4Refrigerate for 30 minutes.
5Mix pudding with milk and pour over cream cheese layer. Refrigerate for an additional 30 minutes (more or less, depending upon your own judgment).
6Top with remaining container of cool whip.