Mix together butter, flour and nuts, if using. Pat into an ungreased 13"x9" baking pan. Bake at 350 degrees for 20 minutes; cool. Beat together cream cheese and powdered sugar until smooth. Add one cup whipped topping; spread over baked crust and set aside. Combine pudding mixes and milk. Let stand until slightly thickened; pour over cream cheese mixture. Refrigerate until completely set. Spread with remaining topping; sprinkle with chopped nuts and sprinkles, if desired. Chill until ready to serve.
Tip: Watch tag sales for vintage aluminum pie plates…they bake up flaky, golden pie crusts!
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