Cut butter into flour and sugar as for pie crust. Add nuts. Pack and press into pan. Bake for 15 to 20 minutes. Remove from oven and cool thoroughly. Soften cream cheese and blend well with 1 cup of the Cool Whip and the powdered sugar. Set aside. Combine the two puddings (chocolate lovers may prefer to use one large package of chocolate pudding and pie filling, omitting the vanilla pudding entirely). Add milk and cook as package directs. Remove from heat. Cover surface of cooked pudding with plastic wrap to prevent a skin from forming as pudding cools. Cool thoroughly. To put Cheesecake Pie together: Spread cream cheese mixture over cooled crust. On top of this, spread cooled pudding. Top with additional Cool Whip or whipped cream and decorate with shaved chocolate, if desired. *Raw milk contains an enzyme (which is inactivated when the milk is pasteurized) that combines with the fat in non-dairy whipped topping to produce a soapy flavor.