1 1/2 c. flour
3/4 c. butter, softened
2/3 c. finely chopped nuts

Bake at 350 degrees for 25 minutes in 9 x 13 inch pan. Cool. 1 c. powdered sugar 1 c. Cool Whip

Whip together and spread over cooled crust. 4 c. milk

Whip together until very thick. Spread over cream cheese layer. Cover with remaining Cool Whip and garnish with nuts.