1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. milk
1 (8 oz.) container Cool Whip
2 pkgs. (4 serving size) Jello brand chocolate instant pudding
3 1/2 c. cold milk
Sprinkle with nuts (optional)

Combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13x9 inch pan. Chill 5 minutes or for firmer crust, bake at 375 degrees for 8 minutes. Cool.

Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in half the whipped topping. Spread over crust. Prepare pudding as directed on package using 3 1/2 cups milk. Pour over cream cheese layer. Chill overnight. Spread remaining whipped topping over pudding.