1:

1 c. flour
1 stick butter
1/2 c. crushed walnuts

2:

1 (8 oz.) cream cheese
1 c. powdered sugar
1 c. Cool Whip

3:

2 (3 oz.) pkgs. lemon pudding
3 c. cold milk

4:

1 (8 oz.) Cool Whip
1/2 c. crushed walnuts

1. BOTTOM LAYER: Put butter and flour in bottom of cake pan. Mix together with crushed nuts. Bake 15 minutes. Cool.

2. Soften cream cheese. Add 1 cup powdered sugar and 1 cup Cool Whip. Beat with mixer. Spread over bottom layer.

3. Blend together pudding and milk. Spread on top of other layer.

4. Spread top with Cool Whip. Sprinkle with nuts. You may substitute other flavors. When making coconut use toasted coconut for bottom layer and to sprinkle on top.