1/4 lb. butter
1 1/2 c. flour
1/2 c. nuts

Combine butter, flour and nuts and press in bottom of 9 x 13 inch pan. Bake 20 minutes at 350 degrees. Cool.

8 oz. cream cheese
1 (16 oz.) Cool Whip (used by halves)
1 c. powdered sugar

Mix cream cheese, 1/2 the bowl of Cool whip and powdered sugar until smooth. Spread mixture over crust.

2 pkgs. chocolate instant pudding
3 c. milk

Mix instant pudding with milk until smooth and starting to thicken. Spread over cheese layer. Spread rest of Cool Whip (room temperature) over chocolate layer. Sprinkle with chopped nuts and refrigerate. Freezes well.