Chocolate Danish Dessert

Crust:
2 cups flour
1/2 cup brown sugar
1 cup butter or margarine
1 cup nuts, chopped

Mix all ingredients together as for pie dough. Add nuts. Press into bottom of a 13 x 9-inch cake pan. Bake 15 minutes at 375 degrees F or until lightly browned. Cool, then crumble.

Filling:
8 ounces cream cheese
1 cup confectioners' sugar
1 (8 ounce) container Cool Whip
1 small box chocolate pudding mix
1 cup nuts, finely chopped

Blend cream cheese, Cool Whip and sugar. Prepare pudding mix as directed on package. Cover bottom of cake pan with 1/2 the crumb mixture. Spread cream cheese mixture over crumbs. Spread pudding mixture over cream cheese mixture. Top with more Cool Whip if desired; then sprinkle nuts over top. Chill before serving.

Variation:
Crust can be made by using crushed Pecan Sandies cookies, thus eliminating the first step.