2 sticks butter
2 c. flour
1 c. nuts
1 (8 oz.) pkg. cream cheese
1 c. powdered sugar
9 oz. Cool Whip (large container)
4 boxes instant lemon pudding
5 3/4 c. milk

Mix flour, nuts and butter. Press in bottom of 9 x 13 inch pan. Bake at 350 degrees for 20 minutes. Cool. Beat cream cheese, powdered sugar and 1 cup of Cool Whip. Spread on cooled crumbs.

Beat pudding with milk for 2 minutes. Spread this on cream cheese filling. Cover with rest of Cool Whip. Sprinkle with nuts and cherries. Refrigerate several hours. Enjoy! Refreshing!