1 c. flour
1 c. nuts, chopped
1 stick butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
2 (8 oz.) pkgs. chocolate instant pudding

Mix flour, nuts and butter; press into a 9 x 13 inch baking dish. Bake at 350 degrees for 20 minutes and cool. In medium bowl with electric mixer combine cream cheese, powdered sugar and 1 carton Cool Whip. Beat until well mixed and spread over cool cake. Refrigerate. In large bowl, with electric mixer, mix chocolate pudding and milk. Beat 3 minutes at low speed until thickened and glossy. Spread evenly over cream cheese layer. Chill until pudding is set. Spread remaining carton of Cool Whip over chocolate layer and refrigerate.