Prepare 1 (3¼ oz.) pkg. vanilla pudding and pie filling by package directions, but use 1½ c. milk instead of 2 cups. Cover surface of pudding with plastic wrap or waxed paper and refrigerate until cold. Remove from refrigerator and fold in ½ c. heavy cream, whipped. Spread half of mixture between layers of Poppy Seed Layer Cake. Spread remaining filling on top of cake. Sprinkle with 2 tblsp. chopped nuts. Chill until ready to serve.