Double Pudding Dessert

1 cup all-purpose flour
1 cup coarsely chopped walnuts, plus more for top of cake
1/2 cup (1 stick) unsalted butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 container (8 ounces) frozen whipped topping, thawed
4 cups milk
2 boxes (3.4 ounces each) instant vanilla pudding
2 boxes (3.4 ounces each) instant chocolate pudding
Chocolate, milk or dark to make chocolate shavings

Heat oven to 350 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.  In a medium-size bowl, mix flour, walnuts and butter. Pat into prepared dish. Bake at 350 degrees for 15 minutes. Cool completely.  In a bowl, beat cream cheese and confectioner’s sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.  Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. Refrigerate at least 2 hours or overnight. Sprinkle with nuts and chocolate shavings. Cut into squares.