1 1/2 c. all-purpose flour
3/4 c. (1 1/2 sticks) butter
1/2 c. nuts
1 c. Cool Whip
1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
1 pkg. vanilla instant pudding
1 pkg. chocolate instant pudding
3 c. milk

Mix first 3 ingredients. Spread in greased 9x13-inch pan. Bake at 350°F for 15 to 20 minutes at 350°F. Cool.

Mix next 3 ingredients; spread over cooled crust.

Mix instant pudding mixes with milk. Spread over second layer.

Top with remaining Cool Whip. (Note: you need large container of Cool Whip for recipe.) Sprinkle with nuts and shaved chocolate. Refrigerate overnight.

Variation: For lemon dessert, substitute 2 boxes lemon instant pudding for the chocolate/vanilla.