Cream:

1 c. flour
1 cube butter (stick)
1/2 c. nuts

9 x 13 inch pan. Press in cake pan; bake 20 minutes at 325 degrees until lightly brown. Cool completely.

Mix:

1 lg. Philadelphia cream cheese
1 c. powdered sugar

Until light and fluffy; add 1 small container Cool Whip. Spread this on top of first mixture.

Beat:

2 c. milk with
1 pkg. chocolate instant pudding
1 pkg. vanilla instant pudding
1/4 c. rum (optional)

Spread on cheese mixture. Top with 1 small container Cool Whip and shaved Hershey bar. Chill several hours.