1 c. flour
1/2 c. butter, melted
1 c. almonds, slivered
8 oz. cream cheese, softened
1 c. powdered sugar
1 med. container Cool Whip
1 sm. pkg. French vanilla instant pudding
1 sm. pkg. chocolate instant pudding
3 c. milk

1st Layer: Combine the first 3 ingredients (reserved a few almonds for top). Press into the bottom of a 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cool.

2nd Layer: Combine the next 2 ingredients with 1 cup of the Cool Whip. Beat together and spread on crust.

3rd Layer: Combine the pudding mixes and milk; beat for 4 minutes or until stiff. Spread on the second layer.

4th Layer: Spread with balance of Cool Whip and sprinkle with reserved almonds. Serves 12.