1 1/2 c. flour
12 tbsp. butter
3/4 c. chopped nuts
2 tbsp. sugar

8 oz. cream cheese
1 c. powdered sugar
1/2 lg. Cool Whip (12 oz. size)
2 pkg. instant pudding, chocolate
3 c. milk

Cut butter into flour, add nuts and sugar. Pat mixture into ungreased 10 x 13 pan. Bake at 375 degrees until lightly browned, 10 to 15 minutes. Cool completely.

Beat cream cheese, powdered sugar, and Cool Whip until smooth. Spread over cooled crust.

Mix pudding mix and milk. Pour over cream cheese layer. Refrigerate until pudding is set, about 30 minutes. Top with other half of large Cool Whip. Pretty with shaved chocolate on top of Cool Whip. Keep refrigerated.

For other flavors use lemon or butterscotch pudding mix. For banana use vanilla pudding and cover the crust with sliced bananas before adding cream cheese layer.