1/2 c. butter
1 c. flour
1 3/4 c. walnuts, chopped
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 (9 oz.) carton frozen whipped topping, thawed
3 c. milk
2 (3 oz.) pkgs. instant lemon pudding
1/2 tsp. lemon extract or juice

Combine butter, flour, and 1 cup chopped nuts. Pat into 9 x 13 inch pan. Bake at 350 degrees for 12 to 15 minutes. Combine cream cheese and powdered sugar. Beat well. Fold in 7 ounces whipped topping. Spread cream cheese mixture on crust. Combine milk, lemon pudding and lemon juices (or extract); beat at low speed for 2 minutes. Pour on top of cheese mixture. Spread additional whipped topping on top sprinkle with remaining nuts. Refrigerate at least 9 hours. Serves 12 to 15.