2 c. flour
1 c. chopped nuts
1 (8 oz.) cream cheese
1 1/2 c. powdered sugar
1 c. melted butter
2 lg. chocolate instant pudding
4 c. milk
1 lg. Cool Whip

Mix flour and butter; mix in nuts. Press into 9x13 inch pan. Bake at 350 degrees for 30 minutes or until golden brown.

Mix cream cheese, at room temperature, and powdered sugar thoroughly; add half the Cool Whip. Spread on cooled crust. Beat pudding and milk together until thick. Spread on top of cheese mixture. Spread rest of Cool Whip on top of chocolate; sprinkle with nuts. Refrigerate.

For variety, use 1 box vanilla pudding and 1 box chocolate. Make 2 separate layers.