Easy and elegant. Serves 16 to 20.

CRUST:

1 1/2 c. flour
1/2 c. butter
1/2 to 1 c. toasted walnuts

Soften butter at room temperature. Combine with flour (a pastry cutter works well) to consistency of pie crust. Add nuts. Pat crust into a 13 x 9 x 2 inch pan. (Use wax paper to flatten and spread evenly.)

Bake 12 to 15 minutes in preheated 350 degree oven. Remove and cool thoroughly.

LAYER 2:
1 (8 oz.) pkg. cream cheese, softened at room temperature
1/2 c. sifted powdered sugar
1/2 (12 oz.) container of Cool Whip

Blend creamed cheese and powdered sugar until smooth. Fold in Cool Whip. Spread on cooled crust.

LAYER 3:
2 sm. pkg. of instant chocolate pudding (or use lemon, vanilla, coconut etc.)
3 c. milk

Mix instant pudding and milk. Spread on layer 2.

LAYER 4:

Spread remaining Cool Whip and garnish with more toasted nuts if desired.

Refrigerate several hours before serving.