Preparation / Directions:
Preheat oven to 375°F. Mix together the margarine, nuts, half the cinnamon, and white flour. Press into a baking dish and bake until lightly brown. Remove from oven and let cool. Break into pieces and divide into custard cups. Blend together the cream cheese, sugar and 1 cup dessert topping. Add the coffee and
remaining cinnamon and beat well. Pour over the crust in each custard cup.
Mix together the puddings and evaporated milk until
thick. Spread on top of the cream cheese mixture in each custard cup. Place a dollop of the remaining dessert topping over
each cup to serve.