1 1/2 c. flour
1 1/2 sticks butter
2/3 c. walnuts
8 oz. cream cheese
1 c. confectioners' sugar
1 c. Cool Whip
1 lg. pkg. instant chocolate pudding
3 c. milk
8 oz. container Cool Whip (remainder for topping)
Coconut and nuts (optional)

Mix flour, butter and nuts together. Mixture will be dry. Press lightly in the bottom of a 13 x 9 inch pan. Bake for 25 minutes at 375 degrees. Cool. Blend cream cheese, confectioners' sugar and 1 cup Cool whip. Pour over the layer of crust. Combine milk and pudding and pour over previous mixture. Top with remaining Cool Whip. Sprinkle with coconut and nuts. Caution - This concoction tends to be hazardous to the waistline!