Mix flour, granulated sugar and coffee granules in medium bowl until blended. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 2 Tbsp. nuts. Press onto bottom of 13x9-inch pan. Bake 12 to 15 min. or until lightly browned. Cool completely.
Beat cream cheese and powdered sugar with whisk until blended. Gently stir in 1 cup COOL WHIP. Spread evenly over crust.
Beat pudding mixes, milk and liqueur in large bowl with whisk 2 min. Pour over cream cheese layer in pan. Let stand 5 min. Spread with remaining COOL WHIP; sprinkle with remaining nuts. Refrigerate 1 hour or until ready to serve.
Prepare as directed, omitting the Irish cream liqueur.
Prepare as directed, substituting pistachios for walnuts. Be sure to use the natural colored pistachios, not the red-dyed nuts.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fiber 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.