1 c. flour
1/2 c. butter
1/2 c. finely chopped nuts
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1 (12 oz.) carton whipped topping
1/4 c. poppyseed
3 c. milk
1 (3.4 oz.) pkg. instant lemon pudding
1 (3.4 oz.) pkg. instant vanilla pudding

Add poppyseed to 1 cup milk and let soak. Combine flour, butter and nuts; pat into a 9 x 13 pan. Bake at 350 degrees for 15 minutes. Cool. Mix together the powdered sugar, cream cheese and one half whipped topping; spread over base. Combine 2 remaining cups of milk to poppyseed milk mixture, then mix with pudding; pour over cream cheese layer. Spread remaining whipped topping over top. Refrigerate.