c. flour
2 tsp. sugar
1/2 c. butter
1/4 c. nuts

Mix the above ingredients together well and pat the mixture into a 9x13 inch pan. Bake until done (15 to 20 minutes). Cool completely. 2/3 c. powdered sugar 1/2 of a 9 oz. carton Cool Whip

Beat the above ingredients together with a mixer and spread over the cooled crust.

Beat 2 (4 1/2 oz.) boxes of instant pudding and 3 cups of milk together and spread over the top of the cream cheese mixture. Refrigerate until firm. Serve with the other half of the Cool Whip on top and sprinkle with nuts.