1 c. flour
3/4 c. (1 1/2 sticks) butter
1 c. nuts, chopped (walnuts or pecans)
1 8-oz. pkg. cream cheese
1 c. sugar
1 lg. container Cool Whip
1 sm. pkg. instant vanilla pudding
1 sm. pkg. instant chocolate pudding
3 c. milk
Nuts for garnish

Combine flour, nuts, and butter. Blend well with fork. Press into ungreased 9x13-inch pan. Bake at 350 degrees for 15 to 20 minutes. Cool.

Combine cream cheese, sugar, and half of the Cool Whip. Pour over the crust. Blend 1 box of pudding with half the milk. Pour over first layer. Wait until first layer thickens a bit, then mix the other box of pudding with remaining milk, and pour over top. Top with remainder of Cool Whip. Sprinkle additional nuts on top.