This Chocolate Pudding Cake is the ultimate dessert. With a nutty crust, creamy chocolate pudding, whipped topping and chocolate curls it is sure to be a crowd pleaser.

10 Tablespoons butter (softened)

1 cup flour

1 cup chopped walnuts

1 (8 ounce) container Cool Whip (divided)

1 (8 ounce) package cream cheese (softened)

1 cup powdered sugar

1 (3.4 ounce) package instant chocolate pudding

1 (3.4 ounce) package instant vanilla pudding

3 cups milk

1 teaspoon vanilla

1 (1.45 ounce) chocolate Hershey's bar

Preheat oven to 325 degrees F.
For the crust combine the softened butter, flour and chopped walnuts. Mix and then press into a lightly greased 9 x 13-inch baking pan.
Bake crust for 20 minutes. Cool completely.
In a large mixing bowl, cream together half the container of Cool Whip, cream cheese and powdered sugar.
Spread carefully over the cooled crust and refrigerate.
In another bowl combine chocolate pudding dry mix, vanilla pudding dry mix, milk and vanilla.
Using a hand mixer, beat on low speed until thickened and spread over the cream cheese layer.
Refrigerate for 20 minutes.
Spread remaining Cool Whip.
Use a vegetable peeler or grater to sprinkle chocolate bar pieces over top.
Keep in refrigerator until served.