½ c. butter
1 c. flour
1 c. nuts chopped
¼ c. powdered sugar

Mix together and press into a 13x9x2 pan and bake at 350 for 15 minutes. Cool.
2 c. cool whip (small carton)
½ c. powdered sugar
8 oz. cream cheese (softened)

Cream the cream cheese and add the powdered sugar and fold in the cool whip. Spread the cream cheese mixture over the cooled crust mixture in the pan. Make the instant chocolate pudding & the vanilla instant pudding separately. Put the chocolate pudding on top of cream cheese mixture and then put the vanilla pudding on top of the chocolate pudding carefully. Refrigerate. Put chocolate shavings on top. Serve with a dot of cool whip.