Crust:

1 c. self-rising flour
1/2 c. (1 stick) butter
1/2 c. chopped nuts

Melt butter in a 9x13-inch cake pan; add flour and nuts. Bake at 350°F until golden brown; let cool.

1st Layer:

1 (8 oz.) pkg. cream cheese
1 c. sugar
1/2 (16 oz.) tub Cool Whip

Mix together and spread onto cooled crust.

2nd Layer:

2 boxes instant pudding
3 c. cold milk

Mix boxes of pudding; add milk. Pour over cream cheese, sugar and Cool Whip mixture.

3rd Layer:

Add the rest of the Cool Whip; sprinkle with 1/2 cup chopped nuts. Let chill until ready to serve.

Note: In the 2nd layer, you can use any flavor of pudding. I use 1 vanilla and 1 lemon.