1 pkg. whipped topping mix (6 or 9 oz.)
3 pkgs. instant chocolate pudding
4 c. milk
1 container Cool Whip
2 c. flour
2 sticks butter
1 c. chopped nuts
8 oz. cream cheese, softened
1 c. powdered sugar

Mix flour, butter and 1 cup chopped nuts; press into bottom of 9x13 inch pan. Bake at 350 degrees until lightly brown; cool. Mix cream cheese, powdered sugar and dry package of topping mix. (Do not add the milk and vanilla to topping mix.) Spread this mixture on crust. Mix pudding with milk. Spread this on as next layer. Last, put Cool Whip on top. Add nuts and cherries if desired. Refrigerate.