3/4 c. butter (1 1/2 sticks), softened
1/3 c. brown sugar
1/2 c. walnuts + 1 c. chopped for top
1 c. confectioners' sugar
1 1/2 c. flour
2 (8 oz.) containers Cool Whip
1 (8 oz.) pkg. cream cheese
1 (22 oz.) can Lucky Leaf Lemon Pie Filling

Blend butter, brown sugar and flour (mixture will be crumbly). Add 1/2 cup nuts. Press into a greased 9x13 inch pan. Bake 15 minutes at 375 degrees. Cool.

Blend 1 container of Cool Whip, cream cheese and confectioners' sugar. Mix with mixer. Spread over walnut bottom.

Spread lemon filling over that. Spread other container of Cool Whip over lemon. Top with 1 cup of walnuts. Chill or freeze for 3/4 hour.