The Next Best Thing to Robert Redford

Chocolate, lemon, pistachio or butterscotch instant pudding flavors are wonderful with this dessert.
I did an experiment.  I cooked my crust, cooled it, and then crumbled it.  It worked beautifully in a trifle bowl.  I did 2 layers of everything.

Serves 12

1 1/2 cups flour
1 1/2 cube butter, or margarine
2/3 cup nuts, optional

1 cup powdered sugar
1 package cream cheese
8 ounces Cool Whip®

2 packages pudding mix, 3 oz each
3 cups milk

Crust:
Combine first three ingredients (flour butter and nuts).
Cut together as for pie crust, until they resemble coarse meal.
Press well into a 9x13-inch baking pan.
Bake at 325  degrees F. for 30 minutes.
Remove from oven and cool.

Layer 1:
Beat together sugar and cheese until fluffy.
Add one-half the whipped topping.
Spread on cooled crust.

Layer 2:
Make up pudding according to package directions,
using just 3 cups milk.
Spread the pudding on the cream cheese layer.

Topping:
Spread remaining whipped topping on pudding layer.
Sprinkle with additional chopped nuts,if desired.
Chill several hours or overnight.