1 (4 ounce) package hot fudgey chocolate cookies
1 (15 ounce) can sliced almonds, drained
1/4 cup chopped pecans
1 (3 ounce) package instant chocolate pudding mix
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix hot fudgey chocolate cookie mix and pudding mix. Press mixture into a 1 quart or larger glass pan, filling to within 3/4 inch of the top.
Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly, remove pan from oven and allow to cool completely. Cover with plastic wrap and refrigerate 8 hours, or overnight for less greasing.
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