1 1/2 sticks butter
1/2 c. nuts (finely chopped)
1 (8 oz.) pkg. cream cheese
1 (3 1/2 oz.) lemon instant pudding
1 1/2 c. flour
1 c. powdered sugar
1 (9 oz.) Cool Whip
2 c. cold milk

Mix butter, flour with pastry blender and add nuts. Press into a 9x13 inch glass pan as a crust. Bake at 350 degrees F. for 15 minutes or until light brown. Cool.

Have cream cheese at room temperature and mix with powdered sugar and 1 cup of the Cool Whip. Place on top of cooled crust and place in refrigerator for at least 1 hour.

Prepare instant pudding with milk and beat as directed on package and cover top of cheese mixture.

Cover with remaining Cool Whip and place in refrigerator until ready to serve.