2 cups flour
2 sticks butter
1 cup finely chopped nuts
8 oz. cream cheese, softened
1 cup cool whip
2 pkg. instant pudding (any flavor)
3 cups milk
9 oz. cool whip

Beat flour and softened butter. Add nuts, press into bottom of 9x13 pan.

Bake at 350°F for 25 minutes. Let cool. Mix softened cream cheese, and 1 cup cool whip thoroughly and spread on cooled crust. Mix 2 pkg. pudding with 3 cups of milk and spread on second layer. Place in refrigerator until set. Spread cool whip on third layer. If desired, sprinkle with coconut or nuts. If you use chocolate pudding, it is wise to wait and put fourth layer on just before serving as chocolate may bleed through.