1 1/2 c. flour
3/4 c. chopped nuts
1 1/2 sticks butter, melted
8 oz. cream cheese, softened
1 c. powdered sugar
2 (8 oz.) containers Cool Whip
3 1/2 c. milk
2 tsp. vanilla
2 sm. boxes instant chocolate pudding

FIRST LAYER: Mix flour, melted butter and nuts, saving enough nuts to sprinkle on top when completed. Spread over the bottom of a 9 x 13 pan. Bake 20 minutes at 350 degrees; let cool.

SECOND LAYER: Use mixer to blend cream cheese, 1 container Cool Whip and powdered sugar. Pour over crust and spread carefully with a spatula. Refrigerate while fixing the next layer.

THIRD LAYER: Mix 2 boxes instant pudding with milk and vanilla. Beat until thickened and spread over second layer. Refrigerate 10 minutes.

FOURTH LAYER: Spread remaining Cool Whip over top and sprinkle with nuts.