1 c. flour
1 c. chopped nuts
1 stick butter, softened
1 pkg. (8 oz.) cream cheese, softened
1 c. confectioners' sugar
2 cartons (8 oz. each) Cool Whip
3 c. milk
2 pkg. instant chocolate pudding mix

In medium bowl combine flour, nuts and butter. Mix together and press into a greased 9 x 13 inch baking pan. Bake at 350 degrees for 20 minutes. Cool.

In medium bowl with electric mixer, combine cream cheese, confectioners' sugar and 1 carton Cool Whip. Beat until well combined and spread over cooled cake, layer in pan and refrigerate.

In large bowl with electric mixer combine milk and chocolate pudding mix, beat 3 minutes at low speed until thick and glossy. Spread evenly over cream cheese layer in pan. Refrigerate until pudding is set. Spread remaining carton of Cool Whip evenly over chocolate layer and refrigerate until serving time. You can use any flavor pudding you choose.