1-1/2 sticks margarine
1-1/2 cups chopped nuts
1 cup powdered sugar
1 (8 ounce) package cream cheese
2 (9 ounce) containers defrosted Cool Whip, divided
1 large box chocolate INSTANT pudding
3-1/2 cups milk
Preheat oven to 350 degrees. Blend together flour, margarine and chopped nuts. Press into 9x13-inch pan. Bake for 15 minutes at 350 degrees. Cool. Cream together the powered sugar and cream cheese. Fold in one (9 ounces) container of Cool Whip. Spread evenly on the cooled pastry layer. Mix the pudding and milk well. (If needed refrigerate a few minutes until soft-set.) Spread on top of the second layer. Spread the second container of Cool Whip on top of the third layer and refrigerate.