1 c. flour
1 c. chopped nuts
1/2 c. butter
1 c. powdered sugar
1 (8 oz.) cream cheese, at room temperature
3 c. Cool Whip
2 sm. pkgs. Jello pudding and pie filling, any flavor, not instant
3 c. milk

CRUST: Combine flour, 1/2 cup chopped nuts, and butter. Press into ungreased 9x13 inch pan. Bake 15 minutes at 325 degrees.

LAYER 1: Cream powdered sugar and cream cheese. Fold in 1 cup Cool Whip. Spread over cooled crust. Refrigerate.

LAYER 2: Combine Jello pudding and pie filling and milk. Top with remaining Cool Whip and chopped nuts.