1 c. plain flour
1 stick butter
8 oz. cream cheese
1 sm. box instant vanilla pudding
3 c. milk
1 c. chopped walnuts or pecans
16 oz. container Cool Whip
1 1/4 c. powdered sugar
1 sm. box instant chocolate pudding
2 tbsp. vanilla flavoring

FIRST LAYER: Mix together flour, chopped nuts and butter. Press into a 13"x9"x2" oblong cake pan and bake at 325 degrees for 25 to 30 minutes. Let cool.

SECOND LAYER: Mix together 3/4 of Cool Whip, cream cheese and 1 cup of powdered sugar. Spread on cool crust.

THIRD LAYER: Mix vanilla pudding, chocolate pudding, milk, 1/4 cup of powdered sugar and vanilla. Mix until pudding is thick and spread onto second layer.

FOURTH LAYER: Spread remaining Cool Whip on top of third layer. Garnish with chopped nuts if desired.