FIRST LAYER:

1 c. flour
1/2 c. butter
2 tbsp. sugar
1/3 c. chopped nuts

Mix all until crumbly. Put in a 9"x13" pan. Bake at 350 degrees until lightly browned. Cool.

SECOND LAYER:

1 c. powdered sugar
1 c. Cool Whip
1 (8 oz.) pkg. cream cheese, softened

Mix these well and spread on cooled crust.

THIRD LAYER:

3 1/2 c. milk
2 lg. pkgs. instant chocolate pudding mix

Butterscotch, coconut cream or lemon pudding may be used. If using lemon add 1 teaspoon lemon flavoring.

Stir until milk and pudding mix thickens. Pour over cream cheese layer. Refrigerate.

Top with rest of carton of Cool Whip, then sprinkle with crumbled nuts.