1 c. flour
1/2 c. butter
1/2 c. nuts

Mix and bake at 350 degrees for 10-15 minutes in a 9 x 13 inch pan. Beat 8 ounces cream cheese until light. Fold in 8 ounce tub of Cool Whip. Spread on cooled crust. Refrigerate. Mix 2 1/2 cups of milk and 2 packages of the small instant pudding. Spread on top of cheese layer. Refrigerate. Spread one tub of Cool Whip on top of pudding layer. Sprinkle some nuts on top. Refrigerate.