1 c. flour
1/2 c. nuts
1/2 c. butter
1 family size carton Cool Whip
1 c. sugar
1 (8 oz.) pkg. cream cheese (soft)
2 (3 oz.) pkgs. chocolate instant pudding
3 c. cold milk

Mix flour, nuts and butter; pat in 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool thoroughly. Combine 1 cup Cool Whip with sugar and cream cheese, beat until fluffy and spread over crust. Combine milk with pudding and pour over above. Spread remaining Cool Whip as fourth layer and sprinkle with chopped nuts. Refrigerate for several hours. Serves 12.