1 stick softened butter
1 c. all purpose flour
1 c. chopped nuts

Mix together and press into bottom of 9 x 13 pan. Bake at 350 degrees for 25 minutes or in microwave for 6 minutes on 100% power rotating dish every 2 minutes; cool.

Mix together 8 ounces of cream cheese and 1 cup xxx sugar and 1 cup Cool Whip. Spread on crust. Chill completely.

Mix 2 small instant chocolate pudding or butter pecan pudding with 1/2 teaspoon vanilla and 3 cups milk and pour over second layer. Chill.

Top with remaining Cool Whip of the 8 ounces of Cool Whip. Refrigerate 2-3 hours, then serve.