CRUST:

1/2 c. butter
1/2 c. nuts, chopped
1 c. flour

Mix and pat in a 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cool.

2ND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. Cool Whip

Blend cream cheese and Cool Whip. Spread over cooled crust.

3RD LAYER:

3 sm. pkgs. French vanilla pudding (instant)
3 c. cold milk
Cool Whip
Nuts

Mix pudding with 3 cups cold milk. Cover with layer of Cool Whip and top with nuts. (Better if made the night before.)