CRUST:

1/2 cup (1 stick) butter
1 1/4 cups all-purpose flour
1/4 cup chopped nuts

Preheat oven to 350°F.

Mix all crust ingredients. Press into a 9x13-inch pan.

Bake at 350°F for 12 to 15 minutes. Cool completely.

FILLING:

1 (8 oz.) pkg. cream cheese
1 cup confectioners' sugar
1 (12 oz.) tub Cool Whip, divided
2 (3 oz. ea.) pkgs. instant lemon pudding
3 cups milk

Blend cream cheese and confectioners' sugar with 1/2 of the Cool Whip. Spread on cooled crust.

Mix lemon pudding with milk. Pour and spread on. Chill in refrigerator.

Before serving, top with remaining Cool Whip. Sprinkle with extra chopped nuts, if desired.