Mix wafer crumbs, nuts, and butter. Press into a 9 inch pie plate.

Bake at 350°F for 10 min and cool.

Beat cream cheese and sugar in large bowl until well mixed. Whisk in 1 cup cool whip and spread over crust.

Beat pudding mix and milk with whisk for 2 min. Spread over cream cheese layer.

Refrigerate several hours or until firm. Garnish with remaining cool whip just before serving.