1 c. flour
1 stick butter
1/2 c. finely ground nuts
1 (8 oz.) cream cheese
1 c. powdered sugar
1 (8 oz.) Cool Whip
2 (3.9 oz.) INSTANT pudding
3 c. milk

Mix flour, butter and ground nuts. Press in a 9 x 13 inch pan. Bake 25 to 30 minutes at 350 degrees. COOL. Cream an 8 ounce cream cheese and 1 cup powdered sugar. Add 1/2 of an 8 ounce carton of Cool Whip. Mix well and spread over crust carefully.

Beat two packages of instant pudding with 3 cups of milk. Spread over cream cheese. (I use chocolate and butterscotch or chocolate and pistachio. Prepare each flavor separately with 1 1/2 cups of milk.) Spread remaining Cool Whip on top of pudding layer and refrigerate.