1 c. flour
1 c. chopped nuts
1 stick butter
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 lg. carton Cool Whip
1 lg. pkg. vanilla instant pudding
1 lg. pkg. chocolate instant pudding
3 c. milk

Combine flour, nuts and butter. Press into bottom of ungreased 9x13x2 inch pan. Bake at 350 degrees for 15 or 20 minutes. Cool.

Combine cream cheese and sugar with half of the Cool Whip. Blend until smooth and spread over cooled crust. Combine puddings and milk and whip until well blended. Pour over cream cheese mixture, put remainder of Cool Whip over pudding. Grate with chocolate, if desired.