FIRST LAYER:

1 c. flour
1/2 c. melted butter
1/2 c. chopped pecans or walnuts

Combine and pat into 9 x 13 inch cake pan. Bake at 350 degrees for 15 minutes. Cool.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. Cool Whip from 10 oz. container

Beat cheese and sugar together. Mix in just until blended with the Cool Whip. Spread over first layer. Chill.

THIRD LAYER:

2 pkg. chocolate instant pudding
3 c. milk plus 1 tbsp.

Mix and beat until thick. Pour over second layer. Chill.

FOURTH LAYER:

Top with remaining Cool Whip. Sprinkle with additional pecans or walnuts. Chill again. Store in refrigerator.