1 c. flour
1/2 c. soft butter
1 c. chopped nuts
2 (8 oz.) cream cheese, softened
2 c. confectioners sugar
3 c. milk
2 pkg. instant pistachio pudding
1/2 of 9 oz. pkg. Cool Whip

Mix first 3 ingredients and press into a 9 x 13 inch pan. Bake at 350 degrees for 15 minutes; cool.

Mix the cream cheese and confectioners sugar and spread over cooled crust.

Combine the milk, pudding, and Cool Whip in a bowl and beat with portable mixer 2 minutes. Spread over cheese. Then spread remaining Cool Whip over top and grate 1 semi-sweet chocolate square on top. Refrigerate.