1ST LAYER:

1 1/2 c. flour
1 c. butter, melted
1/2 c. nuts, chopped

Combine nuts and flour, and add melted butter. Mix well and spoon mixture into a 9 x 13 inch pan, spreading evenly. Bake at 375 degrees for 15 minutes. Cool.

2ND LAYER:

1 pkg. (8 oz.) cream cheese
1 c. confectioners' sugar
1 c. (12 oz.) Cool Whip

Mix cream cheese and sugar until smooth. Add whip topping. Spread carefully over first layer. It helps to use the back of the spoon that has been dipped in very hot water.

3RD LAYER:

2 pkg. (4 1/2 oz.) chocolate instant pudding
3 c. milk

Pour milk into bowl and add filling. Beat slowly with electric mixer at lowest speed until well blended. Spread mixture on top of second layer.

4TH LAYER:

Top with remaining whip topping and sprinkle with nuts and chocolate sprinkles. Refrigerate at least 6 hours. Serves 12.