1 stick melted butter
1 c. self-rising flour
1 c. chopped nuts (save 1/2 c. to sprinkle on top)

Mix together and press in bottom of 9"x13" pan or Pyrex dish, making crust very thin. Bake crust 15 minutes at 325 degrees; cool. 1 c. powdered sugar 1/3 of 16 oz. carton Cool Whip

Whip until creamy and spread on cooled crust.

Mix 2 packages of instant chocolate pudding and 3 1/2 cups of milk. Spread on top of cream cheese mixture. Top with remaining Cool Whip and chopped nuts. Let chill for several hours before serving. Cut into squares.

Can use lemon or butterscotch pudding.

NOTE: Cover with Saran Wrap and keep in freezer, Cool Whip holds up better. Take out 40 to 45 minutes before serving.