1 small bottle cherries
1 large box instant chocolate pudding mix
1 large box instant vanilla pudding mix
1 (8 oz.) pkg. cream cheese
1 large tub Cook Whip
1 c. powdered sugar
1 stick butter
1 c. self-rising flour
1 c. nuts, chopped plus extra for top
extra cherries

Mix flour, butter and a cup of nuts together and press in bottom of 9 x 13 x 2-inch pan.

Bake for 20 minutes at 350°F until light brown. Let cool. Mix one of the pudding mixes according to the directions on the box. Layer it over the top of the crust. Mix cream cheese, 1/3 of the Cool Whip and powdered sugar together and put over the top of the previous pudding. (If mixture is too thick to spread, add a little more Cool Whip.) Mix the other box of pudding together and put over the top of the cream cheese mixture. Put Cool Whip on top and decorate with nuts and cherries.