1 stick butter (softened)
1 1/2 cups flour
1 cup chopped nuts
1 (8 oz.) pkg. cream cheese (softened)
1 cup powdered sugar
1 cup Cool Whip
2 packages chocolate instant pudding
3 cups milk

Layer 1:

Combine 1 stick butter, 1 1/2 cups flour and 1 cup chopped nuts. Spread on bottom of a 9x13x2-inch cake pan. Bake for 25 minutes at 300°F. Allow to cool.

Layer 2:

Combine 8 oz. cream cheese, 1 cup powdered sugar, 1 cup Cool Whip. Spread on top of layer 1.

Layer 3:

Combine 2 packages chocolate instant pudding with 3 cups cool milk. Spread over layer 2.

Layer 4:

Top layer 3 with dessert topping, refrigerate for 6 hours before serving.

Submitted by: John Lear