1 c. flour
1 c. chopped nuts
1 stick butter, soft
2 (3 1/2 oz.) pkgs. instant chocolate pudding
1 c. confectioners' sugar
2 (8 oz.) cartons whipped topping
3 c. milk
1 (8 oz.) cream cheese

In medium bowl, combine flour, nuts and butter; mix thoroughly. Press into bottom of a greased 9"x13" pan. Bake 20 minutes. Cool on wire rack.

In medium bowl with electric mixer, cream the cream cheese, sugar and one carton whipped topping. Spread over cooled crust. Refrigerate.

In large bowl, combine pudding mix and milk. Beat 3 minutes at low speed until thick and glossy. Spread evenly over cream cheese layer. Refrigerate until pudding is set. Spread remaining whipped topping on top. Refrigerate.