1 c. flour
1 stick butter
8 oz. cream cheese
1 c. 10x sugar
1 c. Cool Whip (from lg. container)
2 pkgs. instant chocolate pudding (sm. size)
3 c. milk
Remaining Cool Whip & chopped nuts

With pastry blender, mix flour and butter together. Press into a 9 x 13 inch baking dish. Bake 15 minutes in a preheated 375 degree oven or until light brown. Cool.

Meanwhile, combine softened cream cheese and 10x sugar. Fold into Cool Whip. Spread carefully over pastry. Prepare instant pudding with 3 cups milk and spread carefully over cream cheese layer. Top with remaining Cool Whip. Sprinkle with walnuts, etc. Refrigerate 24 hours before serving. Can also be prepared with lemon pudding.