1 1/2 sticks butter, melted
1 1/2 c. flour (plain)
1 c. nuts
1 lg. pkg. cream cheese
1 c. powdered sugar
1 c. Cool whip
2 sm. pkgs. chocolate instant pudding
3 c. milk
Cool Whip for top of dessert

Blend together butter, flour, and nuts; press in 9x13 pan. Bake at 350 degrees for 10 minutes; cool. Beat cream cheese and powdered sugar together until creamy. Fold in Cool Whip and spread over cooled crust.

Mix milk and pudding mixes together and beat until stiff. Put on top of cream cheese layer. Cover with Cool Whip and refrigerate for at least 3 hours.