1 1/2 c. flour
1 stick (1/2 c.) soft butter
1/2 c. chopped nuts
1 (8 oz.) pkg. cream cheese
3 c. milk
1 c. confectioners' sugar
1 lg. container Cool Whip
1 lg. pkg. instant chocolate pudding mix

Mix flour and butter like pie crust; add nuts. Press into a glass baking dish (13x9x2). Bake at 350 degrees for 15 minutes. Cool. Mix together cream cheese and confectioners' sugar. Fold in one half of the Cool Whip. Spread carefully over pie crust mixture. Refrigerate for 20 minutes.

Mix pudding mix and milk until slightly thick. Pour over cream cheese mixture. Top with the remaining Cool Whip. Refrigerate overnight.