1 stick butter, melted
1 c. self-rising flour
1 c. chopped nuts
8 oz. cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 pkg. instant chocolate pudding
3 c. milk
chopped nuts
Cool Whip

Mix butter, flour and chopped nuts. Press in bottom of 13 x 9-inch baking dish.

Bake at 350°F until slightly browned.

Mix cream cheese, powdered sugar and 1 cup Cool Whip. Spread on crust. Refrigerate while fixing pudding.

Beat pudding mix and milk until thick. Spread on layer of cheese mixture. Top with Cool Whip and sprinkle with nuts.