1 c. flour
1 cube butter
1/2 c. chopped nuts

Combine and press into 8 x 12 inch pan. Bake 15-20 minutes at 350 degrees. Cool.

FIRST FILLING:

8 oz. Philadelphia cream cheese
1 c. sugar
1/2 container (12 oz.) Cool Whip

Combine; beat until smooth. Spread onto crust.

SECOND FILLING:

1 (6 oz.) pkg. instant vanilla pudding
1 (6 oz.) pkg. instant chocolate pudding
3 c. cold milk

Whip until well blended and thick. Pour over first filling. Spread remaining Cool Whip on top and sprinkle with about 1/4 cup walnuts. Refrigerate 8 hours.