1 c. flour
2 tbsp. sugar
1/2 c. butter
1/2 c. nuts, chopped
1 pkg. cream cheese, (8 oz.)
1 c. powdered sugar
1 container Cool Whip (9 oz.)
1 pkg. instant chocolate pudding (6 oz.)
2 1/2 c. milk

Mix flour, sugar, butter and nuts like a pie crust. Press into a 12 x 8 inch pan. Bake at 350 degrees for 15 minutes. Let cool. Then blend cream cheese, powdered sugar and 1 cup of the Cool Whip. Spread on cooled crust. Mix pudding with milk until well blended. Pour over cream cheese mixture. Refrigerate until firm. Spoon on remaining Cool Whip and sprinkle with chopped nuts, if desired. Keep refrigerated until serving. Cut into squares. Other flavor puddings may also be used.