1/2 c. butter
1 c. nuts, chopped
1 c. flour
1 (8 oz.) pkg. cream cheese
1 (12 oz.) container Cool Whip
1 (6 oz.) pkgs. instant vanilla pudding
1 (6 oz.) pkg. instant chocolate pudding
4 c. milk

Mix the butter, flour and chopped nuts together with a pastry blender. Spread on bottom of a 9 x 13 inch cake pan. Bake 15 to 20 minutes at 325 degrees. Mix together the cream cheese and 1/2 of the Cool Whip. Spread on top of the cooled crust. Mix each pudding separate with 2 cups milk. When slightly thick layer on top of cream cheese mixture. Chill until firm. Then top with rest of Cool Whip. Sprinkle with some chopped nuts. Refrigerate until ready to serve.