FIRST LAYER:

1 c. nuts
1 c. all-purpose flour
1/2 c. (1 stick) butter, softened

Mix and spread in 9x13-inch pan. Bake at 350°F for 20 minutes. Cool.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 tsp. vanilla
8 oz. Cool Whip

Mix together cream cheese, sugar and vanilla; fold in 1/2 Cool Whip. Spread on cooled first layer.

THIRD LAYER:

2 (3 1/2 oz.) boxes instant chocolate pudding
3 c. milk
1/2 tsp. vanilla

Mix together and pour on top of second layer; chill.

Topping:

Spread remaining Cool Whip over all and sprinkle with nuts. Refrigerate.