1 1/2 cubes butter
1 1/2 c. flour
1/4 c. chopped nuts
1/4 c. sugar
1 (8 oz.) pkg. cream cheese
12 oz. real chocolate chips
1/2 c. powdered sugar
1 c. Cool Whip
Graham crackers
2 sm. pkg. instant chocolate pudding
3 c. milk

Mix butter, flour, nuts, and sugar with fingers. Crumble and press into a 13 x 9 inch pan. Bake at 350 degrees for 20 minutes. Cool completely.

Melt the chocolate over a double boiler. Blend it with a softened cream cheese and powdered sugar. Fold in the Cool Whip. Pour over the crust. Cover this layer with graham cracker squares. Refrigerate while preparing top layer.

Combine the instant pudding and milk, beating well. Let it thicken for at least 5 minutes. Spread this over the dessert. Cover with another layer of graham cracker squares, following the same pattern as with the last layer. Refrigerate.

Cut the cake into squares according to the size of the graham cracker squares.