1 c. flour
1 stick butter, melted
1 c. chopped nuts
1 8-oz. pkg. cream cheese
1 c. powdered sugar
6 oz. pkg. instant vanilla pudding
3 c. milk
1 8-oz. tub Cool Whip

Combine flour, melted butter and half of nuts. Press into bottom of 9 x 13 inch pan and bake at 350°F until lightly browned. Cool.

Mix cream cheese, powdered sugar, and 1 cup of Cool Whip. Spread over crust.

Mix milk and pudding. When pudding is partly set, pour over cream cheese layer.

Cover with rest of Cool Whip; top with rest of chopped nuts.

You may use different flavors of pudding mix; garnish to match (flaked coconut with coconut cream pudding, mini chocolate chips with chocolate pudding, etc.). Crust may be made with a package of graham cracker crumbs instead of flour.

Lemon Lush variation: Use 2 boxes instant lemon pudding instead of 1 box vanilla. Top with more chopped pecans.

Cherry Delight variation: Instead of pudding, make 3rd layer a can of fruit pie filling: cherry, blueberry, or strawberry.