1 1/2 c. self-rising flour
1 1/2 sticks butter
1/2 c. nuts

Mix together well and bake 20 minutes at 350 degrees.

2ND LAYER:

8 oz. cream cheese
1 c. powdered sugar
1/2 container Cool Whip (sm.)

3RD LAYER:

3 boxes instant pudding
4 to 4 1/2 c. milk

4TH LAYER:

1/2 c. nuts
1 container Cool Whip (sm. container)

Bake first layer until brown, about 20 minutes. Cool completely. Mix ingredients for second layer and spread over cooled crust. Prepare pudding for third layer. Spread over second layer. Mix together ingredients for fourth layer. Spread over top. Be sure not to use electric mixer for mixing Cool Whip. Store in refrigerator. Eat and enjoy.