Chocolate Delight

Crust:          2 cups self-rising flour

                   1 cup chopped nuts

                   2 sticks butter

Combine until crumbly.  Put mixture into 9x13 pan.  Bake at 350 for

20 minutes.

                   2nd Layer

1 cup powdered sugar

1/2 large container Cool Whip

8 oz. cream cheese.

Combine sugar and cheese.  Mix well.  Add Cool Whip and spread over

the cooled crust.

                   3rd Layer

2 small pkgs. instant chocolate pudding

3 cups milk

Combine and beat until thickened.  Pour over 2nd Layer.

                   4th Layer

Spread remaining Cool Whip over top of 3rd Layer.  Sprinkle with

toasted nuts or chocolate sprinkles.  Refrigerate for several hours or

overnight.