3/4 c. butter
3 tbsp. sugar
1 1/4 c. flour
3/4 c. chopped nuts

Mix and press into 9x13 inch pan. Bake at 350 degrees for 15 minutes, cool. 1 1/2 c. powdered sugar 1 1/2 c. Cool Whip

Beat together cream cheese and powdered sugar. Fold in Cool Whip. Spread this mixture on top of cooled crust. 4 1/2 c. milk

Beat until thick. After beating, let stand until it is quite thick. Spread on top of cream cheese layer. Carefully spread a layer of softened Cool Whip on top of pudding. Sprinkle with chopped nuts. To allow time for this to set up, it should be made a day in advance and refrigerated overnight.