|1 cup||All-purpose Flour|
|1 cup||Coarsely Chopped Walnuts, plus more for top of cake|
|½ cup||(1 Stick) Unsalted Butter, melted|
|1 pkg||(8 Ounces) Cream Cheese, softened|
|1 cup||Confectioners' Sugar, not granulated, as is mistakenly shown in the picture|
|1||Container (8 Ounces) Frozen Whipped Topping, thawed|
|2 boxes||(3.4 Ounces Each) Instant Vanilla Pudding|
|2 boxes||(3.4 Ounces Each) Instant Chocolate Pudding|
|Chocolate, milk or dark to make chocolate shavings|
Heat oven to 350 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
In a medium-size bowl, mix flour, walnuts and butter. Pat into prepared dish. Bake at 350 degrees for 15 minutes. Cool completely.
In a bowl, beat cream cheese and confectioner's sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.
Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. Refrigerate at least 2 hours or overnight. Sprinkle with nuts and chocolate shavings. Cut into squares.