1 c. flour
1 stick butter
1/2 c. chopped nuts
1 (8 oz.) cream cheese
1 c. powdered sugar
1 c. Cool Whip
2 lg. pkgs. Jello instant pudding
2 1/2 c. milk for each box of pudding

Mix first 3 ingredients and crumble like pie dough. Press in bottom of 9x13 glass dish. Bake 350 degrees for 20 minutes. Cool completely.

Then mix together softened cream cheese, powdered sugar and fold in Cool Whip. Spread this over crust.

Next mix together instant pudding and milk. Let pudding set until thick then spread over the torte. Cover with remaining Cool Whip and sprinkle with nuts. Refrigerate overnight. (I use 1 chocolate and 1 vanilla pudding.)