CRUST:

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

Mix flour, butter and chopped nuts, Pat in bottom of a 9x9-inch pan. Bake at 325°F for 12 minutes. Cool.

1ST LAYER:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. frozen whipped topping, thawed

Mix cream cheese, powdered sugar and topping, and spread on crust.

2ND LAYER:

1 (3 1/2 oz.) pkg. instant milk chocolate pudding
1 (3 1/2 oz.) pkg. instant vanilla pudding
3 c. milk
Frozen whipped topping

Prepare pudding by beating the pudding mix with milk. Spread over cream cheese mixture. Spread with the whipped topping. Refrigerate.

May use 2 (3 1/2 oz.) packages instant lemon pudding.