Then beat together until creamy:

Fold in 8 ounce carton Cool Whip. Spread on cooled crust.

1 (3 oz.) pkg. instant vanilla pudding 3 c. cold milk

Beat and spread on the above 2 mixtures Cover with 8 ounce carton of Cool Whip. Sprinkle with 1/4 cup nuts, toasted. Refrigerate. Better second day but keeps 5 days if refrigerated. Do not freeze.