1 1/2 c. all-purpose flour
1 1/2 sticks butter
1 1/2 c. finely chopped walnuts, reserve 1/2 c. for top filling
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese, room temperature
1 (12 oz.) Cool Whip, divided
1 sm. pkg. instant vanilla pudding mix
1 sm. pkg. instant chocolate pudding mix
3 c. milk

Combine flour, butter, and 1 cup nuts. Press into 9 x 13 buttered cake pan. Bake in preheated oven at 350 degrees for 30 minutes or until golden brown. Watch closely. Cool completely.

In large mixing bowl, cream sugar and cream cheese; add 1/2 of Cool Whip; spread over cooled crust.

Mix together dry pudding mixes and milk; beat to blend well. Spread over sugar-cheese layer.

Spread over 1/2 of Cool Whip over top and sprinkle with 1/2 cup nuts.

Cover with foil or plastic wrap and refrigerate at least one hour before serving. Keeps well. Cut in squares to serve. Yields 1 9 x 13 pan.

Variation: Can also be made without crust for pudding.