1 1/2 c. flour
3/4 c. butter
1/2 c. crushed nuts

Mix together and press into bottom of 14"x10" pan. Bake at 375 degrees for 15 minutes; cool.

FILLING:

8 oz. cream cheese
1 c. powdered sugar
8 oz. Cool Whip
2 (3 oz.) pkgs. chocolate instant pudding
3 c. milk
8 oz. Cool Whip

Cream 8 ounces cream cheese with powdered sugar and add 8 ounces Cool Whip; mix well. Spread over above crust; chill. Mix chocolate instant pudding with milk until thickened. Pour on top of previous mixture and chill again. Top with Cool Whip and crushed nuts.