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LEMON COOL WHIP DESSERT 
1 c. flour
1 stick melted butter
2 tbsp. sugar
1/4 c. chopped walnuts
8 oz. pkg. cream cheese
2/3 c. powdered sugar
Lg. Cool Whip
2 sm. pkg. lemon instant pudding
2 c. milk

Mix first 4 ingredients. Pat into 12 x 7 1/2 x 2 Pyrex dish. Bake at 350 degrees for 15 minutes. Beat together cream cheese, powdered sugar and 1/2 container of Cool Whip. Spread on cooled crust.

Mix 2 small packages lemon instant pudding with 2 cups milk. Follow pudding directions, then spread on top of cream cheese mixture. Then top with rest of Cool Whip. Sprinkle with nuts. Keep in refrigerator and after 2 hours. Serve.

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