BOTTOM:

1 c. flour
1 c. chopped nuts
1 stick butter, softened

Combine ingredients and press into bottom of 9x13 inch pan. Bake for 15 minutes at 350 degrees, then cool.

FIRST MIDDLE:

1 (8 oz.) cream cheese
1 c. sugar
1 lg. carton Cool Whip

Combine cream cheese, sugar and half of Cool Whip. Blend until smooth. Spread over cool crust.

SECOND MIDDLE:

1 lg. pkg. instant vanilla pudding
1 lg. pkg. chocolate pudding
3 c. milk

Whip 3 ingredients until well blended. Pour over cream cheese mixture.

TOP:

Spread remainder of Cool Whip over pudding, using Hershey bars, milk chocolate curls or grate over top of dessert. Refrigerate overnight or 6-8 hours.