1 1/2 c. flour
1/2 c. chopped nuts
3/4 c. melted butter
8 oz. cream cheese
1 1/2 c. Cool Whip
1 c. powdered sugar
1 sm. pkg. instant chocolate pudding
1 sm. pkg. instant vanilla pudding

Mix flour, nuts, and butter and pat into a 9 x 13 pan. Bake at 375 degrees for 15 minutes. Cool completely.

Mix sugar, cheese, and Cool Whip. Spread on cooled crust. Mix instant puddings together with 21/2 cups milk; pour on top of cream cheese mixture and chill. Spread remainder of large carton of Cool Whip on pudding. Garnish with nuts and chocolate sprinkles.