FIRST LAYER:

1/2 c. (1 stick) butter
1 c. chopped nuts
1 c. all-purpose flour

Work together, pack in lightly greased 9x13-inch pan and bake at 350°F for 20 minutes.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 c. sugar
8 oz. Cool Whip

Soften cream cheese. Beating with electric mixer, gradually add sugar. Fold in half of 8 oz. container Cool Whip. Spread on cooled crust.

THIRD LAYER:

1 lg. or 2 sm. pkg. chocolate, pistachio, or lemon instant pudding
1 lg. pkg. vanilla instant pudding
3 c. cold milk

Beat with electric mixer until thickened; will be like rubber. Spread over second layer.

Top with remaining Cool Whip. Add chopped nuts. May add grated chocolate on chocolate delight. Cover and refrigerate overnight.