1 1/2 c. flour
1 1/2 stick butter
1/2 c. chopped nuts
1 (8 oz.) pkg. cream cheese
1 1/2 c. Cool Whip
1 c. confectioners sugar
2 sm. pkg. instant chocolate pudding
3 c. milk
Remaining Cool Whip (1 lg. container)

Mix flour, butter, and nuts together. Press into 9 x 13 inch pan. Bake at 375 degrees for 15-20 minutes. Let crust cool.

Blend cream cheese, 1 1/2 cups Cool Whip and confectioners sugar. Spread on top of cooled crust.

Mix together 2 small packages of pudding and 3 cups of milk. Spread on top of cheese mixture. Top with remaining Cool Whip and sprinkle with nuts. Refrigerate about 6 hours.