1 c. plain flour
1 stick butter, softened
1/2 c. chopped nuts
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese
1/2 lg. carton Cool Whip
2 sm. instant chocolate pudding
3 c. milk
1/2 carton Cool Whip

Combine flour and butter until crumbly; press into 12 x 8 inch pan; sprinkle with part of the nuts; bake 15 minutes at 350 degrees; let cool.

SECOND LAYER: Combine sugar and cream cheese, mix well. Add Cool Whip. Spread mix over baked crust.

THIRD LAYER: Prepare pudding with milk in usual manner, spread over top of sugar-cream cheese-Cool Whip layer.

FOURTH LAYER: Using remaining 1/2 carton of Cool Whip spread over top of chocolate pudding layer. Sprinkle with remaining chopped nuts. Refrigerate. This can be made with other flavors of pudding.

A variation of the above recipe may be as follows:

Layer One: Same.

Layer Two: Add 1/2 cup peanut butter.

Layer Three: Instead of 2 packages chocolate, use 1 package vanilla and 1 chocolate.

Fourth Layer: Add 1 shredded Hershey bar.