1 1/2 c. flour
1 1/4 sticks butter
1 (8 oz.) pkg. cream cheese
1 pkg. vanilla instant pudding
1 pkg. chocolate instant pudding
1 (12 oz.) container Cool Whip
1 1/2 c. powdered sugar
1 c. chopped toasted nuts
3 c. milk
1/2 tsp. vanilla

Cream butter and 1/2 cup powdered sugar. Work in flour and 1/2 cup chopped nuts. Spread evenly in a buttered 9 x 13-inch pan.

Bake at 350°F until lightly browned around edges. Cool. Add 1 cup powdered sugar to softened cream cheese. Cream well. Add 1 cup Cool Whip and vanilla. Spread on cooled crust. Mix both packages of pudding with 3 cups milk. Pour over cream cheese in pan. Spread remaining Cool Whip over and sprinkle nuts on top.