Crust:

2 cups all-purpose flour
1 c. (2 sticks) butter, softened
1 cup finely chopped nuts

Cream:

2 (8 oz. ea.) pkgs. cream cheese
2 cups powdered sugar

Layer:

2 packages instant lemon pudding

Topping:

Cool Whip
chopped nuts

Mix crust ingredients with beater. Pat into bottom of 9x13-inch pan.

Bake at 375°F for 15 minutes. Cool.

Cream: mix cream cheese and powdered sugar. Spread on crust.

Next Layer: Mix instant lemon pudding according to package directions. Let sat a little, then spread onto cream cheese layer. Set a little more, then spread with one regular size container Cool Whip (12 oz). Garnish with chopped nuts.

Variation: Can also be made with chocolate or pistachio pudding.