1/2 cup (1 stick) butter
1 cup all-purpose flour
dash of salt
1 (8 oz.) pkg. cream cheese
1 cup confectioners' sugar
1 (12 oz.) tub Cool Whip, divided
3 cups cold milk
2 (3 oz. ea.) pkgs. jello lemon instant pudding
chopped nuts, for sprinkling

Mix butter, flour and salt and pat in bottom of 9x13-inch pan. Bake at 350°F for 15 minutes. Cool.

Beat cream cheese until smooth; add confectioners' sugar and beat again. Fold in 1 cup Cool Whip. Spread over crust.

Beat cold milk with instant puddings. Let stand 5 minutes. Spread over cream cheese mixture.

Serve, topped with Cool Whip and nuts.

Submitted by: Shannon