1 stick butter, room temperature
1/2 c. chopped nuts
2 tbsp. sugar
1 c. flour

Mix and press in 9 x 13 inch pan. Bake at 350 degrees for 15 to 20 minutes or lightly brown.

SECOND LAYER:

8 oz. pkg. cream cheese, softened
1 c. (9 oz.) Cool Whip
1 c. confectioners sugar

Mix and spoon into crust after cool.

THIRD LAYER:

2 pkg. instant chocolate pudding
3 c. milk
Cool Whip
Chocolate or nuts

Mix pudding and milk and pour over second layer. Top with remaining Cool Whip and sprinkle with chocolate or nuts. Refrigerate for 6 hours or overnight. Note: 1 package of instant vanilla pudding can be used with 1 of chocolate, if desired.