Instructions: Combine flour, sugar, butter and nuts and press into greased 9x13 pan; bake at 350 degrees for 15 minutes; cool. Mix cheese and powdered sugar together; fold in 1/2 the Cool Whip; spread on cooled crust. Make pudding and add almond flavoring. Combine and spread over top of cream cheese layer; refrigerate until firm. Top with remaining Cool Whip and refrigerate.

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