1 stick butter
1 1/2 c. flour
1/4 c. sugar
1/2 c. chopped nuts

Blend and press into pie pan. Bake at 375 degrees for 20 minutes; cool. 1/2 lg. size Cool Whip 1 c. powdered sugar

Mix cream cheese, sugar, and topping until smooth. Pour into cooled crust and refrigerate 1 hour. 2 c. milk 1 tsp. vanilla

Blend pudding mix with milk and vanilla until mixture is thick. Pour over cream cheese mixture. Top with remainder of whipped topping. Keep refrigerated.