1 c. flour
1/2 c. butter
1/2 c. chopped nuts

Mix together and press in 9 x 13 inch pan. Bake 15 minutes at 350 degrees. Cool.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip (from lg. container Cool Whip)

Cream cheese and sugar together. Fold in Cool Whip. Spread over cooled crust.

THIRD LAYER:

2 (3 oz.) pkg. instant pudding mix (chocolate & butterscotch are great)
3 c. cold milk

Combine pudding and milk; mix until thickened. Pour over second layer.

FOURTH LAYER:

Top with remaining Cool Whip and refrigerate until firm.