1 1/2 c. flour
3/4 c. melted butter
1/2 c. chopped nuts
8 oz. cream cheese
1 c. powdered sugar
16 oz. Cool Whip
2 sm. chocolate pudding
3 c. milk
1/2 c. chopped nuts

For Crust: Mix first 3 ingredients together and press in 9 x 13 inch dish. Bake 15 minutes at 350 degrees. Cool.

First Layer: Mix cream cheese softened and powdered sugar. Then blend in 8 ounce Cool Whip. Spread on cool crust.

Second Layer: Mix chocolate puddings with milk and beat well. Refrigerate 5 minutes then spread on cake.

Third Layer: Spread on 8 more ounces of Cool Whip. Sprinkle 1/2 cup nuts on this. Put in refrigerator for 3 or 4 hours before serving.