Combine crust ingredients, and press into a buttered 9x13baking dish. Bake at 325 degrees for 20 minutes, then let cool.
Beat the cream cheese until smooth, and then add the powdered sugar. Fold in the Cool Whip until it’s completely incorporated, then spread the mixture on top of the cooled crust.
Mix pudding and milk until thick, and then spread on top of the cream cheese layer.
Beat the heavy cream until it reaches a soft peak stage, then add the powdered sugar and vanilla. Spread on top of the pudding layer. Sprinkle with nuts.
Refrigerate until time to serve.