1 stick butter
1 c. nuts, chopped
1 c. & 1 tbsp. plain flour
1/4 tsp. salt

Mix crust ingredients together and pat in bottom of 9 x 13 inch ungreased pan. Bake at 375 degrees for 15 to 20 minutes. Let cool.

FILLING:

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

Beat cream cheese and powdered sugar until smooth. Stir in Cool Whip. Spread over crust and refrigerate 10 minutes.

TOPPING:

2 (3 1/2 oz.) instant chocolate pudding mix
3 c. cold milk

Mix together topping ingredients for 2 minutes and pour over cream cheese layer. Sprinkle with 1 cup chopped nuts, and keep refrigerated.