1 c. flour
1 stick butter, softened
1/2 c. chopped nuts
1 c. powdered sugar
1 (8 oz.) cream cheese
1 lg. carton Cool Whip
2 sm. instant chocolate pudding
3 c. milk

Combine flour and butter until crumbly. Press into 12 x 8 inch pan. Sprinkle with part of nuts. Bake 15 minutes at 350 degrees. Let cool. Combine sugar and cream cheese - mix well. Add 1/2 of Cool Whip.

Spread mix over baked crust. Prepare pudding with milk in usual manner - spread over top of sugar-cream cheese layer. Using remaining 1/2 carton of Cool Whip, spread over top of pudding layer, sprinkle with remaining nuts. Keep refrigerated.