Kim's Student Dessert

1 stick margarine
1 1/4 c. flour
1/2 c. chopped nuts
8 oz cream cheese, softened
1 c. powdered sugar
6 oz cool whip
2 small boxes instant chocolate pudding
3 c. milk
6 (more) oz cool whip

Layer one: Combine first 3 ingredients until fluffy; press into 9x13 buttered pan. Bake at 350F for 15-20 minutes. Cool completely.

Layer two: Whip together cream cheese, powdered sugar and 6 oz cool whip; spread on cooled crust. Chill 20 minutes.

Layer three: Mix pudding and milk for 2 minutes at low speed; pour over second layer. Chill 20 minutes or until pudding sets.

Layer four: Spread 6 oz cool whip over top. Sprinkle with a few nuts. Refrigerate until served.

Note: Recipe tastes great using 1% milk and Neufchatel cheese to reduce fat.