1ST LAYER:

1 1/2 c. flour
1 1/2 sticks butter
3/4 c. nuts, chopped

2ND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1/2 (lg.) container Cool Whip

3RD LAYER:

2 (3 oz.) pkgs. instant pudding (milk chocolate)
3 c. milk

4TH LAYER:

Cool Whip
Nuts, chopped

Melt butter, add flour and 3/4 cup nuts. Press into cake pan. Bake in moderate oven until slightly brown. Let cool. Combine ingredients for second layer and pour in cooled crust. Follow directions for pudding mix and pour over second layer. Top with Cool Whip and sprinkle with nuts. Refrigerate until served.