1 c. flour
1 c. chopped nuts
1 stick (1/4 lb.) butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar
2 (8 oz.) cartons whipped dessert topping, divided (Cool Whip)
3 c. milk
2 (3 1/2 oz.) pkgs. instant chocolate pudding mix

In medium bowl, combine flour, nuts and butter. Mix thoroughly and press into bottom of a greased 9"x13" baking dish. Bake at 350 degrees for 20 minutes. Cool on wire rack.

In medium bowl, with electric mixer, combine cream cheese, confectioners' sugar and one carton of dessert topping. Beat until well combined and spread over cooled cake layer in dish. Refrigerate.

In large bowl with electric mixer, combine milk and pudding mix. Beat 3 minutes at low speed until thickened and glossy. Spread evenly over cream cheese layer in dish. Refrigerate until pudding is set. Spread remaining carton of dessert topping evenly over chocolate layer. Refrigerate until serving time. Serve chilled. Makes 16 servings.