Step 1

In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.

Step 2

Press firmly into the bottom of a 9x13 inch pan. This crust can either be baked or no-bake. *For a baked crust, bake at 350° for 10-12 minutes, then refrigerate until cooled to room temperature. *For a no-bake crust, simply refrigerate at least 1 hour until firm.

Step 3

In a separate mixing bowl, combine 2 cups whipped topping, cream cheese, and powdered sugar. Mix until smooth and creamy; spread over cooled crust.

Step 4

Combine pudding mix and milk; whisk until smooth and let stand 5-10 minutes to thicken. Spread pudding over cheesecake mixture.

Step 5

Cover tightly with plastic wrap or foil and refrigerate 2 hours or until ready to serve.

Step 6

Before serving, top with remaining whipped topping and chopped nuts.

Step 7

Cover and refrigerate leftovers.