1 stick butter
1 c. flour
1 c. finely chopped nuts

CRUST:

Pat into 12 x 7 1/2 inch Pyrex dish. Bake at 325 degrees for 20 minutes.

FILLING:

1 c. powdered sugar
1 (12 oz.) tub Cool Whip
1 lg. chocolate instant Jello pudding mix
2 c. cold sweet milk
8 oz. cream cheese
1 lg. vanilla instant Jello pudding mix

Mix powdered sugar and cream cheese together well, then fold in 1/2 of a 12 ounce tub of Cool Whip. Mix thoroughly. Spread on cooked and cooled crust. Beat together the pudding mixes and milk. Pudding will be thick, since you are using only half the milk called for in the pudding directions. Spread over cheese mixture. Use remaining Cool Whip on top. Keep refrigerated.