1 c  Flour
1 c  Nuts -- chopped
1    Stick butter -- softened
8 oz Cream cheese -- softened
1 c  Powdered sugar
16 oz Cool Whip®
3 c  Milk
7 oz Instant chocolate pudding
Mix

In medium bowl, combine flour, nuts, and butter; mix and press in greased
9×13 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.

Alma Haralson