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

Bottom crust: 1 stick butter, 1 cup flour and 1 1/2 cups chopped nuts cut with pastry tool. Put in a 9 x 13 inch pan and press down. Bake at 350 degrees for 15 minutes. Cool.

Mix with mixer 1 package 8 ounce cream cheese, 1 cup powdered sugar and 1 cup Cool Whip. Spread on cooled crust.

Take 2 (3 ounce) package lemon instant pudding mix to pie directions, but use 3 cups milk. Pour over cream cheese layer. Refrigerate 1 hour. Spread with Cool Whip, sprinkle with chopped nuts.