1ST LAYER:

1 1/2 c. all-purpose flour
3/4 c. (1 1/2 sticks) butter, melted
1/2 c. chopped nuts

Mix and spread in 9x13-inch glass pan. Bake at 325°F until brown. Cool. (This makes a very thin layer.)

2ND LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip

Whip with powdered sugar and Cool Whip. Spread over 1st layer.

3RD LAYER:

2 pkgs. instant chocolate pudding mix
3 c. milk

Mix at low speed for 2 minutes. Spread over 2nd layer.

4TH LAYER:

Put remaining Cool Whip (balance of extra large Cool Whip) on top and sprinkle with finely chopped nuts. Store in refrigerator.