1/2 c. butter
1 c. flour
3 tsp. sugar
1/2 c. chopped nuts

Press into 9 x 13 inch pan, bake 10 minutes at 375 degrees, cool. 1 c. powdered sugar

Beat until creamy. Fold in 1 cup Cool Whip. When crust is cool, spread above mixture over dough. 2 c. milk

Beat for 2 minutes until thick. Spread over cream cheese mixture. Then frost with Cool Whip. Put in refrigerator until ready to serve.