FIRST LAYER:

1 c. flour
1 stick butter, melted
2 tbsp. sugar

Mix and press into a 9 x 13 pan and bake at 350 degrees for 12 minutes. Cool.

SECOND LAYER:

1 (8 oz.) pkgs. cream cheese
2/3 c. sugar
1/2 carton Cool Whip (8-9 oz.)

Mix and spread onto first layer.

THIRD LAYER:

3 sm. pkgs. chocolate instant pudding
4 c. milk

Beat pudding and milk well. Let stand a few minutes and spread over second layer.

FOURTH LAYER:

Spread remaining cool whip on top of third layer and sprinkle with a 1/4 cup of chopped nuts; refrigerate. (Butterscotch and pistachio pudding work great with this recipe.)