1 1/4 c. flour
3/4 c. butter
1/2 c. chopped walnuts
8 oz. cream cheese
1 c. confectioners' sugar
1 lg. Cool Whip topping
4 sm. pkg. chocolate instant pudding
5 c. cold milk

May substitute lemon pudding for chocolate.

Blend well: flour, butter and chopped walnuts. Spread into 9 x 12 inch pan. Bake at 350 degrees for 30 minutes.

While cooling, combine cream cheese with confectioners' sugar (may use mixer on low).

Fold in 1/2 of Cool Whip and spread on cooled crust. Beat instant pudding and milk until thick; spread over cream cheese layer. Spread remaining Cool Whip on top of pudding. Sprinkle with nuts or chocolate slivers. Refrigerate for about 4 hours.