Combine flour, margarine and nuts and press into bottom of ungreased 9 x 13 x 2 " pan. Bake at 350* for 15 to 20 minutes. Let cool. Combine cream cheese, sugar and half the whipped topping; blend until smooth. Spread over cooked crust. Beat together the two puddings and milk. Whip until well blended. Pour into crust. Spread remainder of whipped topping on top. Grate chocolate over top. Keep refrigerated. Delicious!
