CRUST:

1 stick butter
2 tbsp. sugar
1/4 c. chopped nuts
1 c. flour

Mix above like pastry, put into bottom of 9 x 9 x 12 inch Pyrex and bake until light brown, cool.

1ST LAYER:

Mix 8 ounces cream cheese, 1 cup sugar and 1/2 carton (9 ounce size) Cool Whip and spread on cooled crust.

2ND LAYER:

Mix 1 small package vanilla and 1 small package chocolate instant pudding with 3 cups milk. Cool. Then spread on top of first layer.

3RD LAYER:

Top with remaining 1/2 carton of Cool Whip and sprinkle with chopped nuts. Refrigerate. Serves about 12.