Pudding Dessert

Crust: 1 1/2 cups flour
3/4 cup of crushed walnuts (optional)
3/4 cup of butter
Mix well; put into an ungreased glass 9x13 pan. Pat down firmly. Bake until edges or bottom are brown; 350 degrees. Allow to cool.
Filling: 8 oz. cream cheese
1 cup powdered sugar
1 pkg vanilla instant pudding
1 pkg chocolate instant pudding
3 cups milk
1 cup cool whip
Mix cream cheese and powdered sugar together in one bowl, in another bowl mix the 2 pkgs of pudding and the milk until thick.
Stir the separate mixtures together in one bowl. Fold in the cool whip. Pour mixture over the crust. Top with remaining cool whip. Sprinkle crushed graham crackers on top.