Canal Cake

Preheat oven to 350°F (175°C). Mix the all-purpose flour, melted butter, and chopped nuts in a bowl until the mixture resembles coarse breadcrumbs.

Press the flour mixture firmly into the bottom of a 9-inch baking dish to form an even crust layer.

Bake the crust for 10 minutes until lightly golden, then remove from oven and let cool slightly.

Beat the cream cheese and powdered sugar together until smooth and well combined, about 2-3 minutes.

Spread the cream cheese mixture evenly over the cooled crust, creating a smooth second layer.

Prepare the chocolate pudding according to package directions using 1.5 cups of the milk, then pour over the cream cheese layer.

Prepare the vanilla pudding using the remaining 1.5 cups of milk and the vanilla pudding powder, then spread evenly over the chocolate pudding layer.

Refrigerate the assembled cake for at least 2 hours until the pudding layers are set and chilled.

Spread or dollop the whipped cream topping evenly over the chilled cake just before serving, ensuring full coverage.

Cut into squares and serve immediately, using a sharp knife dipped in warm water between cuts for clean edges.