1 1/4 c. flour
1 1/4 sticks butter
1/2 c. finely chopped nuts
8 oz. cream cheese
1 c. 10X sugar
1 (8 oz.) Cool Whip
2 pkgs. instant chocolate pudding
3 c. milk
1 (8 oz.) Cool Whip
1/4 c. chopped nuts

Mix flour, butter and 1/2 cup nuts together. Press into 9x13 inch pan. Bake 15 minutes in 375 degree oven. Cool.

Beat cream cheese and sugar. Fold in Cool Whip by hand and spread over cooled crust.

Mix chocolate pudding with milk. Wait until firm. Spread on top of cheese layer. Spread the other container of Cool Whip over the top and sprinkle with nuts. Refrigerate at least 2 hours before serving.