cheese cake with nuts

Cheesecake was developed in ancient Greece. All kinds of different cheese can be used in cheesecake. In modern times (my time, 1900's - 2000's) cream cheese is the most popular one to use.

• 1/2 C margarine

• 1/2 C chopped nuts

• 1 C confectioners' sugar

• 1 large package of instant pudding, any flavor

• 2 1/2 C milk

• 1 1/2 C flour

• 1 package cream cheese (8 oz) room temp

• 1 8 oz container Cool Whip

1. Combine the margarine, flour, and nuts. The margarine can be softened in the microwave. Preheat the oven to 350 degrees.

2. Put the mix in a 9 X 13" pan and bake at 350 degrees until it is light brown. You can use a fairly similar size with slight adjustment of cook time.

3. While the mix is baking, mix the cream cheese with the powdered sugar until it is smooth.

4. Add the cool whip to the cream cheese mixture, and mix it in.

5. Spread it over a cooled crust. Store bought or home made crust can be used, depending on personal preferences.

6. Mix the instant pudding with the milk and spread it over the ingredients already in the pie crust.

7. Put the Cool Whip on top. If desired, nuts can be sprinkled on top.

8. Put the cheesecake in the fridge, and refrigerate it until it is firm.

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