1 stick butter or margarine, melted
1 cup flour
1 cup walnuts or pecans, finely chopped
1 tablespoon sugar
1 cup powdered sugar
1 (8 oz.) package cream cheese, softened
1 (8 oz.) container whipped topping
2 (3 3/4 oz.) packages cook-n-serve chocolate or butterscotch pudding
1 ( small ) container whipped topping
chocolate bar, shaved
pecans or walnuts
Directions: Layer 1: Mix melted butter, flour, chopped nuts and sugar. Press into a 13x9 inch pan. Bake at 325°F for 20 minutes. Then cool.
Layer 2: Mix together powdered sugar, cream cheese and whipped topping. Put on top of cooled crust.
Layer 3: Prepare pudding mix as directed for pie (you could substitute instant for cooked). You can prepare both chocolate and butterscotch puddings. Cook each let it set then put a divider in middle. You have 1/2 chocolate and 1/2 butterscotch. Let cool and pour over cream cheese mixture.
Layer 4: Top pudding with small container of whipped topping, shave a chocolate bar and put over whipped topping, or crushed pecans or walnuts on top if desired.
Notes: I usually put a dish of it back for later, when all the kids and grandkids go home, because it goes so fast there's usually none left.