1 1/2 c. all purpose flour
3/4 c. butter, softened
1/2 c. nuts
8 oz. cream cheese, room temperature
1 c. sugar
12 oz. pkg. Cool Whip
2 pkg. INSTANT chocolate pudding
3 c. milk, not 4 as per pkg. directions

Cream flour and butter together. Add nuts. Pat into 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool thoroughly. Cream cheese, sugar, and 1 cup Cool Whip. Spread over crust. Make 2 packages INSTANT pudding, using 3 cups of milk. This is the third layer. The fourth layer is the remainder of the Cool Whip. Garnish with nuts.