1 1/2 sticks butter
1 c. flour
1 c. nuts
1 plus 1/2 reg. size Cool Whip
1 c. confectioners sugar
8 oz. pkg. cream cheese, softened
2 sm. pkg. instant chocolate pudding
3 c. milk
1 tsp. vanilla

For first layer, melt butter in skillet. Add flour and nuts. Mix and pour into greased 9 x 13 inch pan. Spread. this mixture will sparingly cover bottom of pan, but flour will rise to completely cover bottom while cooking. Bake for 20 minutes in 375 degree oven. Cool slightly. I let this crust cool only a short while because I spoon second layer onto crust in small amounts all over crust while attempting to spread. A LITTLE heat softens this mixture a little, which makes it spread easier.

SECOND LAYER:

8 oz. pkg. cream cheese
1 container Cool Whip
1 c. confectioners sugar

Mix all together until smooth. Spread over first layer.

THIRD AND FOURTH LAYERS:

2 sm. pkg. chocolate pudding
3 c. milk
1 tsp. vanilla
Cool Whip