3/4 c. soft butter
1 1/2 c. flour, sifted
1/2 c. finely chopped nuts
8 oz. pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
1 tsp. vanilla
2 sm. pkgs. chocolate instant pudding

Mix together butter, flour and nuts. Put into bottom of 9x13 inch pan and bake at 350 degrees for 20 minutes. Cool.

Mix together cream cheese, powdered sugar and Cool Whip. Beat until thick, then spread over the baked bottom layer.

Mix the instant pudding with milk according to the package directions plus add 1 teaspoon vanilla. Pour over cream cheese mixture and top with Cool Whip. Refrigerate overnight. Very rich and delicious! Cut in small squares.