Instructions: In medium bowl, combine flour, nuts, and butter; mix and press in greased 9x13 inch pan. Bake at 350 F for 20 minutes. Cool.

In medium bowl, beat cream cheese, powdered sugar, and one carton Cool Whip. Beat until well combined and spread over cake layer. Refrigerate.

In large bowl, combine milk and chocolate pudding mixes. Beat 3 minutes at low speed until thick and glossy. Spread evenly over cream cheese layer in pan. Refrigerate until set. Spread remaining Cool Whip on top and refrigerate.

Makes about 16 servings.

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