1. Mix together flour, butter, and chopped nuts. Press into the bottom of a 9 x 13 inch pan. Bake at 350 degrees for 25 minutes or until golden brown. Let cool completely.
2. In a stand mixer, beat cream cheese, sugar, and 1 container of Cool Whip until well mixed. Should not be gritty from the sugar. Spread evenly over the cooled crust.
3. In another mixer bowl, mix pudding mixes and milk until thick. Spread evenly over the cream cheese filling.
4. Spread remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top. Refrigerate for several hours before serving.