3/4 c. butter (1 1/2 sticks)
1 1/2 c. flour
1/2 c. chopped walnuts
8 oz. Philadelphia cream cheese
1 c. 10X powdered sugar
16 oz. container Cool Whip
6 oz. pkg. chocolate INSTANT pudding
2 c. milk
1 c. chocolate almond bar

Using pastry blender mix butter, flour, and nuts until crumbly. Pat gently into a 9 x 13 inch pan or two 8 inch round pans. Bake at 350 degrees for 20 minutes. Allow crust to cool.

Mix cream cheese, powdered sugar, and 1/2 of the Cool Whip. Carefully spread mixture on top of crust.

Mix instant pudding and milk and spread on top of cream cheese layer. Spread remainder of Cool Whip on top of pudding layer. If desired, garnish with grated chocolate almond bar.