BASE:

1 pkg. pudding included yellow cake mix
2 c. crushed corn flakes cereal
1/2 c. firmly packed brown sugar
1/3 c. chopped nuts
1/2 c. butter, softened

FILLING:

3 oz. pkg. lemon pudding and pie filling mix (not instant)
14 oz. can sweetened condensed milk (not evaporated)
3/4 tsp. lemon extract

GLAZE:

1 c. powdered sugar, sifted
1/4 tsp. lemon extract
3 to 5 tsp. water

Heat oven to 350 degrees. Generously grease 15x10x1 inch baking pan. In large bowl, combine all base ingredients at low speed until crumbly. Reserve 1 1/2 cups of crumb mixture for topping. Press remaining mixture in bottom of greased pan.

In small bowl, combine all filling ingredients; mix well. Pour filling mixture evenly over base; gently spread. Sprinkle with reserved 1 1/2 cups crumb mixture. Bake at 350 degrees for 20 to 30 minutes or until golden brown. Loosen edges.

In small bowl, blend powdered sugar, 1/4 teaspoon lemon extract and enough water for desired drizzling consistency. Drizzle over warm bars. Cool completely. Cut into bars, 48 bars.