1 c. flour
1 c. chopped nuts
1 pkg. cream cheese, softened
1 stick (1/4 lb.) butter, softened
1 c. confectioners' sugar
2 (8 oz.) cartons whipped dessert topping, divided
3 c. milk
2 (3 1/2 oz. pkgs. instant chocolate pudding mix

Combine flour, nuts, and butter; mix thoroughly and press in bottom of greased 9 x 13 inch pan. Bake 20 minutes and cool on rack. With electric mixer, combine cream cheese, confectioners' sugar, and 1 carton of topping. Beat well and spread over cooled cake in pan. Refrigerate. In large bowl, combine milk and pudding mix. Mix on low speed until thickened and glossy. Spread over cream cheese layers. Refrigerate until pudding is set. Spread remaining carton of topping over chocolate layer and refrigerate. Decorate as desired at serving time. Chocolate sprinkles look nice. 16 servings.