Toss nuts with flour and work in margarine until well blended. Press into bottom of 9 x 12 pan. Bake at 350°F for 15-20 minutes.
Beat half of Cool Whip with cream cheese and Splenda until smooth and creamy. Spread over cooled crust.
Whip instant pudding with milk and spread over cream cheese filling. Top with remaining Cool Whip and sprinkle with additional nuts.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.