Piggy Back Pudding Cake

1/2 Cup Butter, softened
1 1/2 Cup All purpose flour
1 Cup chopped walnuts
16 oz. First Quality Whipped Topping
8 oz. Cream Cheese
1 Cup Confectioners’ sugar
3 9/10 oz. First Quality Instant Chocolate pudding
3 Cups Milk
1/2 Cup Chopped Walnuts

1. Preheat oven to 375◦
2. In a medium bowl, combine butter, flour and chopped walnuts. Mix and pat into the bottom of a 9×13 baking dish. Bake for 20 minutes, take out and let cool.
3. Beat softened cream cheese with confectioners’ sugar until smooth. Fold in 1/2 of the whipped topping(prepared / prepared per pkg directions). Spread over cooled crust.
4. In a medium bowl, combine chocolate pudding mix with 3 cups of milk. Blend well and spread over cream cheese mixture.
5. Spread remaining 1/2 whip topping over pudding. Sprinkle with 1/2 cup chopped nuts.