CRUST:

1/2 c. butter
22 graham crackers, finely rolled (about 1 1/2 cups)
1 (2 3/4 oz.) walnut pieces

FILLING:

1 (8 oz.) pkg. cream cheese, softened
2 tbsp. milk
1 (8 oz.) whipped topping, thawed
2 (3 3/8 oz.) pkg. instant lemon pudding & pie filling
3 c. milk

CRUST: Set oven at 350 degrees. Melt butter in 9 x 13 inch pan while oven is warming. Stir in graham cracker crumbs and walnuts until well combined. Set aside 1 tablespoon for garnish. Press remaining crumbs over bottom of pan. Bake 5 minutes, cool.

FILLING: In medium bowl, with mixer at high speed, beat cream cheese and 2 tablespoons milk until light and fluffy; fold in 1/2 whipped topping. Spread evenly over cooled crust. (In medium bowl, with electric mixer at low speed, prepare instant lemon pudding and pie filling according to package directions, using 3 cups milk; evenly spread over whipped cream mixture. Top with remaining whipped topping; sprinkle on reserved crumbs. Chill 4 to 6 hours. Makes 12 servings.