This came from a friend of my mom's. We loved this so much as kids that we would ask for it for our birthdays. First is the original recipe, followed by the mint rendition I made.
Original Georgie Porgie
1 C flour
1/2 C margarine or butter
1 C nuts, chopped
Blend flour, butter, and nuts with a pastry cutter. Press into 9x13" pan. Bake 20 minutes at 350 degrees. Cool.
We also like to do an oreo crust of about 16 crushed oreos mixed with 2 tbsp melted butter and pressed into the bottom of a 9x13. Refrigerate while preparing the next layer.
1 C powdered sugar
1 8 oz pkg cream cheese, softened
1 12 oz carton cool whip, divided
Mix powdered sugar and cream cheese until smooth. Stir in 3 cups of the cool whip. Spread over the cooled crust. Chill.
1 (6oz) pkg instant chocolate pudding
1 (6 oz) pkg instant vanilla pudding
4 C milk
Mix pudding mixes with milk. Pour over cream cheese layer. Chill.
When pudding is set, spread remaining cool whip over top. Sprinkle with grated candy bar or nuts if desired. Chill for 2 hours or until served.
Crust- Use mint oreos instead of the regular oreo crust. There is a mint chocolate pudding mix you can use or about 1/2- 1 tsp mint flavoring in the pudding layer. I chopped up about 15 andes mints and added that to the pudding layer. Then I used a potato peeler to shave a couple andes mints for decoration.