1 c. flour
1 stick butter
1/2 c. crumbled nuts
1 c. 10X sugar
1 (8 oz.) pkg. cream cheese
1 lg. container Cool Whip
2 boxes instant lemon pudding
3 c. milk

Mix flour, butter and nuts. Press into bottom of 13 x 9 inch pan. Bake at 350 degrees for 15 minutes. Cool. Mix 10X sugar, cream cheese and half of Cool Whip. Beat together and spread over cooled crumbs. Mix pudding and milk and spread on top of Cool Whip mixture. Spread remaining Cool Whip on top. Chill in refrigerator several hours or overnight.