1 stick butter
1 c. flour
3 c. nuts
1 (8 oz.) pkg. cream cheese
1 (3 oz.) box instant chocolate pudding, (Jello)
1 (3 oz.) box instant vanilla pudding (Jello)
3 c. milk
2 (8 oz.) containers Cool Whip

1st Layer: Melt butter. In a medium bowl combine butter, flour, and 2 cups of nuts until well mixed. Spread into a baking pan.

Bake in oven for 20 minutes (or until crust is golden brown) at 350°F. Let cool completely.

2nd Layer: In a medium bowl combine powdered sugar, one container Cool Whip, and cream cheese until mixture is smooth and creamy (best if you use mixer on medium speed). Spread cream cheese mixture over completely cooled crust.

3rd Layer: In a large mixing bowl combine chocolate pudding, vanilla pudding and 3 cups of milk with mixer until mixture thickens. Spread over cream cheese layer.

4th Layer: Top pudding with the other container of Cool Whip. Sprinkle with remaining cup of nuts, or desired amount. Eat and enjoy!

Note: If you are using a 9 x 13 inch baking pan it is best to increase the chocolate pudding to two boxes and add one cup of milk.