1 c. flour
1/2 c. nuts
1/2 c. butter
1 (8 oz.) Cool Whip
2 (3 oz.) pkgs. chocolate instant pudding
1 c. sugar
1 (8 oz.) pkg. cream cheese
3 c. milk

Mix first 3 ingredients and pat into 9 x 13 inch pan. Bake at 350 degrees for 15 minutes. Cool. Combine 1 cup Cool Whip with sugar and cream cheese. Beat until fluffy and spread over crust. Combine milk with instant pudding mix and pour over first mixture. Spread remaining Cool Whip as the 4th layer and sprinkle with chopped nuts. Refrigerate for several hours. Cut in squares and serve.