Use a pastry blender to mix 1 cup of flour, stick of butter and 1 cup of finely chopped nuts. If you dont have a pastry blender, you can use two butter knives.
Distribute the mixture into a 9x13 pan. Bake at 350 for 20 minutes. Cool in the freezer.
Filling
Mix 1 cup of powdered sugar with the block of cream cheese.
Fold in half of the container of whipped topping.
Spread over the cooled crust.
Return to the freezer.
Mix the two boxes of pudding with 3 cups of cold milk. Mix until incorporated
Pour over the cream cheese, powdered sugar and whipped topping layer.
Top with rest of the container of whipped topping.
Sprinkle with mini chocolate chips.
Recipe by Family Fun Journal at https://www.familyfunjournal.com/layered-chocolate-pudding-dessert/