FIRST BASE:

1 stick butter
1 c. flour
2/3 c. finely chopped nuts

Mix well and pat evenly in a 9x13 inch or glass dish. Bake at 350 degrees for 15 minutes or until lightly brown. Cool.

SECOND LAYER:

1 (8 oz.) cream cheese
2 c. whipped topping (lg. container)
1 c. powdered sugar

Beat well and spread on cooled baked shell.

THIRD LAYER:

2 boxes instant chocolate pudding
3 c. cold milk

Mix together. Pour over second base. Cover with remaining Cool Whip and sprinkle with shaved sweet chocolate. Refrigerate overnight. Then cut into squares.