1 stick butter
1 c. flour
1 c. chopped walnuts
1 c. sifted confectioners sugar
1 (8 oz.) cream cheese, soft
1 c. non-dairy whipped topping
2 pkg. instant chocolate pudding
3 c. milk

Soften butter; stir in flour and walnuts. Spread in baking pan. Bake 10-15 minutes at 350 degrees in 9 x 13 inch pan. Cool. Cream confectioners sugar and cream cheese. Fold in whipped topping. Spread over cooled first layer. Combine pudding and milk; beat 2-3 minutes. Spread over second layer. Top with remaining whipped topping. Garnish with nuts. Refrigerate or freeze up to 2 weeks. Serves 16.