1 1/2 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter

CREAM CHEESE LAYER:

8 oz. pkg. cream cheese, softened
1/4 c. sugar
2 tbsp. milk
8 oz. container of Cool Whip

PUDDING LAYER:

2 sm. pkgs. INSTANT pudding/pie filling (chocolate, pistachio, lemon or butterscotch)
3 1/2 c. COLD milk

Combine graham cracker crumbs, 1/4 cup sugar and the melted butter. Press firmly into one 13 x 9 inch pan. Beat cream cheese with 1/4 cup sugar and the 2 tablespoons of milk. Fold in half of the Cool Whip. Spread over the crust.

Prepare pudding as directed on the package, using the 3 1/2 cups cold milk. Pour this over the cream cheese mixture. Chill several hours or overnight. Spread the remaining Cool Whip over the pudding. Garnish with grated chocolate or chopped nuts. 12 to 15 servings.