10-12 Servings

1	1 lb	Chocolate pound cake, cut crosswise into 1/4" slices
2	pkgs (4-serving size)	Instant chocolate pudding and pie filling
3	C	Milk
1	container (12 oz)	Frozen whipped topping, thawed
1	C	Walnuts
1 1/4	C	Coarsely chopped chocolate sandwich cookies

• Layer half of the pound cake slices in a 9x13 inch glass baking dish.
• In a large bowl, combine the chocolate pudding mix and milk and blend with a wire whisk until thickened.
• Fold in half of the whipped topping.

• Place half of the mixture over the pound cake slices and sprinkle with 1/2 cup nuts and 1/2 cup cookie crumbs.
• Repeat the layers, then top with the remaining whipped topping and the remaining 1/4 cup cookie crumbs.

• Cover and chill for 2 hours before serving.