Filling:

8 oz. pkg. cream cheese, softened
1 c. Cool Whip, thawed (for filling)
1 c. Cool Whip (for covering the dessert)
1 c. powdered sugar
2 (3 oz.) pkg. instant lemon pie filling
3 c. milk

Preparation: While crusts cools, blend together the cream cheese and 1 cup whipped topping and powdered sugar. Spread over the cooled crust. Combine pie filling and milk, beating 2 minutes. Spread over the cream cheese mixture. Top with enough Cool Whip to cover completely. Sprinkle with more chopped nuts if desired (or lemon slices for garnish). Refrigerate.

Crust:

1 stick butter
1/2 c. chopped nuts (plus more for garnish)

Preheat oven to 350°F. Mix all together. Press into a 7 1/2 x 11 3/4-inch baking pan.

Bake about 20 minutes in a 350°F oven until lightly brown. Let cool.