CRUST:

1 c. flour
1 stick butter, room temp.
3/4 c. chopped nuts

Mix together well. Pat into a 9x13" pan. Bake 20 minutes at 350 degrees. Let cool.

FILLING:

1 c. confectioners' sugar
1 c. Cool Whip
8 oz. cream cheese, room temp.

Mix together, spread over the above cool crust.

TOPPING:

1 pkg. vanilla instant pudding
1 pkg. chocolate instant pudding
2 c. cold milk

Beat together and spread on top of filling. Top with a layer of Cool Whip.

You can grate a Hershey bar on the top or drizzle chocolate syrup on top, if desired. Keep refrigerated.