1 1/2 c. flour
1 1/2 c. chopped nuts
1 1/2 sticks butter
8 oz. cream cheese
Cool Whip
3 (3 1/2 oz.) pkg. lemon instant pudding
3 c. milk

Melt butter, mix in flour and nuts. Press into 9x13 inch pan. Bake 15 minutes in 350 degree oven.

Beat 8 oz. cream cheese, add 4 to 6 oz. Cool Whip. Beat together. Take 3 packages instant lemon pudding, mix until thick with 3 cups milk. Add cream cheese mixture to the lemon pudding; spread over crust. Spread 6 oz. Cool Whip over top of pudding and sprinkle with nuts. Refrigerate at least 1 hour.

CHOCOLATE COOLER:

Make just the same but use a little more milk with the pudding.