1 c. flour
1/2 c. butter
1/2 c. pecans (walnut)
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 pkgs. vanilla or lemon or chocolate instant pudding (sm. pkg.)
3 c. cold milk
1 c. Cool Whip

Layer one: Mix flour, butter and nuts like a pie crust and press in 9x13 inch pan. Bake 15 minutes; cool.

Layer two: Whip cream cheese and add powdered sugar and beat until smooth. Fold in 1 cup Cool Whip and spread on layer one.

Layer three: In medium bowl dump pudding and add milk. Beat until thickens and then fold in 1 cup Cool Whip. Spread on layer two.

Layer four: Spread Cool Whip (thinly) over layer three and refrigerate overnight.