1 c. flour
1/2 c. butter
2 tbsp. sugar
1/4 c. nuts

2ND LAYER:

1 (8 oz.) cream cheese
1 c. sugar
4 oz. Cool Whip

3RD LAYER:

2 pkg. chocolate pudding
3 c. milk

1st Layer: Mix all first layer ingredients until crumbly. Spread and pat into a 9 x 13 inch pan. Bake 15-18 minutes (until golden brown).

2nd Layer: Cream the sugar and cream cheese. Stir in the Cool Whip. Spread on the cooled crust.

3rd Layer: Cook 2 packages of milk chocolate Jello pudding together in 3 cups of milk. Cool and pour on cheese layer. Spread remaining Cool Whip on top of pudding. Garnish with nuts or grated chocolate.

GRAHAM CRACKER CRUST:

27 graham crackers or 1 3/4 c. cracker crumbs
1/3 c. sugar
1/3 c. melted butter

Mix sugar, butter and crumbs. Press into 9 x 13 inch pan. Chill about 1 hour or bake at 275 degrees for 6-9 minutes or until edges are brown. Cool before filling.