1 cup flour
2/3 nuts chopped
1 cup powdered sugar
8 oz. cream cheese
8 oz. container cool whip
1 large pkg instand chocolate pudding
3 cups milk
Combine the flour, nuts and butter. Mix well. Press firmly into the bottom of a 13x9 in. baking dish.
Bake at 325 for 30 min. Allow to cool completely.
In a large bowl beat the cream cheese and powdered sugar until fluffy. Fold in 1/2 the container of whipped topping. Smooth mixture on cooled crust. Make the putting by mixing chocalate pudding package with 3 cups of cold milk. Pour pudding over top of pan.
Allow pudding to set in the refrigerator. Once set, smooth the rest of the cool whip over the pudding.