Make piggy pudding by browning 16 pork sausage links in a skillet. Arrange them in a 9-inch square baking pan. Peel and slice 4 to 5 apples, and saute them in the same skillet for two minutes. Arrange the apple slices over the sausages. Prepare a 7 1/2-ounce package of cornbread mix according to the package instructions, and pour the batter over the apples and sausages. Bake for 25 minutes, and serve the pudding warm with maple syrup.
To prepare the dessert version of piggy pudding, blend 1/2 cup of butter with 1 1/2 cups of flour and 1 cup of chopped walnuts in a medium bowl. Pat this mixture into the bottom of a 9-by-13-inch pan. Bake in a 375 degrees Fahrenheit oven for 20 minutes.
When the crust has cooled, beat 8 ounces of softened cream cheese with 1 cup of confectioner's sugar. Gently fold in 1/2 of a 16-ounce container of thawed whipped topping. Spread this mixture over the crust.
Combine a 3.9-ounce package of chocolate instant pudding mix with 3 cups of cold milk. Beat until the pudding is glossy and thick. Spread the pudding over the cream cheese mixture. Top with the remaining 1/2 container of whipped topping, and sprinkle with 1/2 cup of walnuts.