1 1/2 c. crushed pretzels
1/2 c. granulated sugar
1 stick butter, softened
1 (3 oz.) pkg. lemon Jello pie filling, cooked
2 pkg. from Dream Whip box
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar

Crush pretzels to size of coarsely ground nuts. Cream sugar and butter. Add pretzels and mix well. Press mixture over bottom of 9 x 13 inch pan. Chill in refrigerator. Prepare topping mix according to package directions. Blend sugar and cheese together; then combine with topping and beat until fluffy. Spread mixture over crust. Spoon cooked, cooled lemon pudding over cheese mixture. Refrigerate overnight or longer.