1 c. flour
1 stick butter
1/2 c. chopped nuts
1 c. Cool Whip from 9 oz. carton
1 (8 oz.) softened cream cheese
1 c. powdered sugar
2 pkgs. instant lemon Jello pudding
3 c. cold milk

Mix flour, butter, and nuts like pie crust. Press into 7 x 11 inch pan. Bake at 350 degrees for 15 minutes. Cool completely. Beat Cool Whip, cream cheese, and powdered sugar until fluffy and spread on cool crust. Refrigerate 1 hour. Blend pudding and milk until dissolved and slightly thickened. Pour over Cool Whip mixture. When set, spread remaining Cool Whip on top. Sprinkle chopped nuts in top. Serves 12-14.