1 c. flour
1 stick butter
1 1/4 c. finely chopped nuts
1 c. sugar
8 oz. cream cheese
8 oz. pkg. Cool Whip
1 lg. or 2 sm. pkg. instant chocolate pudding
1 lg. or 2 sm. pkg. instant vanilla pudding
3 c. milk (3 1/2 c. if you use 2 sm. pkg. pudding)

Mix together flour, butter and nuts until crumbly. Press into bottom of 9x13 inch pan. Bake at 350 degrees for 20 minutes.

Beat together sugar and cream cheese until smooth, fold in half the container of Cool Whip. Spread onto first layer.

Put milk into pudding mixes and mix on low speed. When mixed, beat at higher speed 2-3 minutes. Spread over second layer.

Spread remaining half of Cool Whip on top and sprinkle with grated chocolate or chopped nuts. Cover and refrigerate for 8 hours. Enjoy!