1 c. flour
1 stick butter
1/2 c. chopped nuts

Blend together well with fork. Pat in 9 x 13 inch pan, greased. Bake for 12 to 15 minutes at 375 degrees.

2ND LAYER:

1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
1 c. Cool Whip

Blend with mixer and pour over crust. Cool 15 minutes in refrigerator.

3RD LAYER:

2 pkgs. vanilla pudding (instant)
3 c. milk

Beat. Pour over Second Layer. Let set in refrigerator for awhile. Top with Cool Whip and sprinkle nuts. Keep in refrigerator.