CRUST:

1 c. flour
1/2 c. butter
1 c. chopped walnuts or pecans

Mix and press into a 9x13 inch pan. Bake at 350 degrees for 25 minutes. Cool.

FIRST LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 c. Cool Whip
1 tsp. vanilla

Mix together; spread on cooled crust.

SECOND LAYER:

1 sm. pkg. French vanilla instant pudding
1 1/2 c. milk

Beat together for 2 minutes with hand mixer. Spread over first layer.

THIRD LAYER:

1 sm. pkg. milk chocolate instant pudding
1 1/2 c. milk

Beat together for 2 minutes with hand mixer. Spread over second layer. Top with 1 1/2 cups Cool Whip. Sprinkle with chopped nuts, jimmies or chocolate shavings. Refrigerate.