2 c. flour
2 sticks butter, room temp.
3 tbsp. sugar
1/2 to 3/4 c. ground nuts
8 oz. container Cool Whip
8 oz. cream cheese
3/4 c. 10x sugar
2 (3 oz.) pkgs. instant pudding (chocolate or lemon work the best)
2 1/2 c. milk

CRUST: Mix by hand 2 cups flour, 2 sticks of butter, 3 tablespoons of sugar and 1/2 to 3/4 cups ground nuts. Place in greased pan, 8 1/2 x 11 inches. Pat evenly. Bake 15 minutes at 350 degrees until edges brown. Cool.

2ND LAYER: Mix 1/2 container of Cool Whip, 8 ounces cream cheese and add 3/4 cup 10x sugar. Spread on cool crust.

3RD LAYER: Beat 2 instant puddings (3 ounces) and 2 1/2 cups milk. Beat until stiff. Add rest of Cool Whip. Spread over 2nd layer. Refrigerate for a few hours.