1 stick butter
1 c. flour
1/2 c. nuts
2 pkgs. instant lemon pudding
3 c. milk
1 lg. pkg. cream cheese
1 c. powdered sugar
1 carton Cool Whip

Blend and press butter, flour and nuts into the bottom of a 9"x13" glass pan. Bake at 350 degrees for 15 minutes; cool.

Blend cream cheese, powdered sugar and 1/2 carton of Cool Whip. Spread over crust.

Take the 2 packages of instant lemon pudding and add 3 cups milk. Stir and let set until it starts to set; about 3 minutes. Pour over cream cheese mixture. Spread remaining Cool Whip over all. Sprinkle with nuts. Refrigerate.