1 stick butter
1 c. flour
1/2 c. chopped nuts
8 oz. pkg. cream cheese
2 tbsp. + 3 c. milk
1 c. powdered sugar
1 c. Cool Whip
2 sm. boxes instant lemon pudding

Mix butter, flour and nuts. Press into the bottom of a Pyrex oblong pan (11 3/4" x 7 1/2"). Bake for 15 to 20 minutes in a 350 degree oven. Cool completely. Beat cream cheese and 2 tablespoons milk. Add powdered sugar and beat well. Fold in Cool Whip. Pour onto cooled crust. Mix instant pudding with 3 cups milk. Beat until thick. Pour on top of cheese mixture then top with additional Cool Whip and nuts. Refrigerate. Cut into squares to serve.