1 c. flour
1/3 c. melted butter
1/2 c. chopped nuts

Combine flour, nuts and melted butter. Pat into bottom of a 13x9x2 inch baking pan. Bake at 375 for 15 minutes. Cool.

MIDDLE LAYER:

1 c. sifted powdered sugar
12 oz. frozen whipped topping (use 1/2), thawed
1 (8 oz.) pkg. cream cheese

Beat powdered sugar and cream cheese in bowl until fluffy. Stir in whipped topping. Spread over cooled crust.

TOP LAYER:

2 pkgs. (4 serving size) instant chocolate pudding mix
3 c. milk
Remaining 1/2 of whipped topping

Pour ingredients into bowl and mix until thickened. Spread over cream cheese layer. Spread remaining 1/2 carton of whipped topping on top of the pudding. Garnish with chopped nuts.

Cover dish and chill several hours or overnight. Cut into squares. Makes 12 to 16 squares.