1 1/3 c. flour
3/4 c. finely chopped walnuts
3/4 c. butter, soft

Mix and pat into 9"x13" pan for approximately 15 to 20 minutes until lightly brown. Cool completely.

LAYER #1:
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar

Beat until soft; fold in 1/2 of medium size container of Cool Whip and spread on top of crust. Chill well.

LAYER #2:
1 sm. pkg. instant vanilla pudding
1 sm. pkg. instant chocolate pudding
3 c. milk

Beat together until set. Spread over layer 1.

LAYER #3:

Spread the rest of Cool Whip over pudding. Shave chocolate on top. Refrigerate. (Also can freeze for easier cutting.)

You may also double the recipe and put it in a jelly roll pan. This will yield about 60 to 70 (1") square pieces.