2/3 c. walnuts, finely chopped
1 c. flour
1 stick butter, melted

Mix and pat in cake pan. Bake at 350 degrees for 20 minutes. Let cool.

FILLING:

1/3 c. peanut butter
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
1 c. (from 12 oz. container) Cool Whip

Cream together all above and spread the mixture on cool crust. Refrigerate for 15 minutes.

TOPPING:

1 pkg. vanilla INSTANT pudding
1 pkg. chocolate INSTANT pudding
3 c. cold milk

Beat and spread on filling. Refrigerate for 15 minutes. Add remainder of Cool Whip and shave a large chocolate bar on top.