CRUST:

1 c. all-purpose flour
1/2 c. butter
1/2 c. nuts, chopped fine

Mix well and pat down in a 9x13 pan. Bake at 350 degrees for 10 minutes; let cool.

SECOND LAYER:

1 (8 oz.) pkg. cream cheese, softened
1 lg. carton Cool Whip, softened
1 c. powdered sugar (sifted)

Mix softened cream cheese with powdered sugar; add Cool Whip and spread over cooled crust.

THIRD LAYER:

2 (3 1/2 oz.) pkgs. instant lemon pudding
3 c. milk

Mix together and spread on second layer. Refrigerate.

FOURTH LAYER:

1 sm. carton Cool Whip

Spread on top. Return to refrigerator.

NOTE: Any flavor instant pudding can be used.