1 c. flour
1/2 c. butter
1 c. finely chopped nuts
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 (9 oz.) pkg. frozen whipped cream, thawed
1 (6 3/4 oz.) pkg. instant vanilla pudding
1 (6 3/4 oz.) pkg. instant chocolate pudding
3 c. cold milk

Mix flour, butter and nuts together until crumbly. Press into a greased 9 x 13 inch baking pan. Bake at 350 degrees for 15-20 minutes or until golden brown. Cool. Beat cream cheese and sugar until smooth. Fold in 1/2 of whipped cream. Spread mixture over cooled crust.

Combine vanilla and chocolate pudding, beat in milk until smooth and thick. Spread over cream cheese layer. Spread remaining whipped cream topping over pudding layer. Refrigerate overnight. Serves 16.