REFRIGERATE BETWEEN STEPS. Melt 1 stick butter (1/2 cup); add 1 cup finely chopped nuts and 1 cup flour. Pat into 9 x 13 pan to form crust. Bake at 350 degrees for 15 minutes.

STEP 1:

Mix:

1/2 of 16 ounce Cool Whip
1 c. sugar
8 oz. pkg. cream cheese

Spread on crust.

STEP 2:

Mix:

6 oz. instant chocolate pudding mix
3 c. milk

Spread over cream cheese layer.

STEP 3:

Mix:

6 oz. instant vanilla pudding mix
3 c. milk

Spread over chocolate pudding layer.

Spread remaining Cool Whip on top. Sprinkle with chocolate shavings and refrigerate for an hour. (Remember to refrigerate between steps until puddings set.)