1/2 c. flour
3/4 c. butter
1/2 c. walnuts, crushed
8 oz. cream cheese
1 c. powdered sugar
2 pkgs. instant chocolate pudding
3 c. milk
16 oz. Cool Whip

PIE CRUST: Mix together flour, butter and walnuts. Spread into 9x13 inch baking dish. Cook at 325 degrees for 15 minutes. Remove and cool.

Blend together cream cheese and powdered sugar, cream until fluffy. Mix in 1 cup Cool Whip. Then spread on pie crust.

Blend together instant pudding and milk until smooth. Spread on top of cream cheese mixture. Add remaining Cool Whip to top of pudding. Cover with Saran Wrap and cool. Keep refrigerated.