Lightly grease an 11x14 inch cake pan. Preheat oven to 350 degrees. Set out Philadelphia cream cheese to soften at room temperature.

CRUST:

1 c. flour
1 stick butter
1 c. chopped pecans or walnuts

Make sure pecans or walnuts are chopped very fine. Spread the above crust mixture in the 11x14 inch cake pan. Bake for 30-35 minutes. Let cool for at least 30 minutes.

FIRST LAYER:

1 (8 oz.) container Cool Whip
1 (8 oz.) pkg. Philadelphia cream cheese, softened to room temperature
1 c. powdered sugar

Mix all ingredients together with an electric mixer. Spread over the crust mixture.

SECOND LAYER:

1 sm. box chocolate instant pudding
1 sm. box vanilla instant pudding
3 c. cold milk

Beat with the electric mixer and let set for a few minutes. Then pour this mixture over the first layer.

TOPPING:

1 (8 oz.) container Cool Whip
1 c. chopped nuts