1 (5 1/2 oz.) pkg. lemon nut cookies
3 tbsp. butter, melted
2 (3 1/2 oz.) pkg. instant lemon pudding & pie filling
2 c. milk
1 c. heavy cream
2 tbsp. confectioners' sugar
1 tbsp. finely grated lemon peel

Prepare crust: In food processor process cookies to fine crumbs. In 9" pie pan stir crumbs and melted butter; mix well. Press firmly and evenly over bottom and sides of pan. Freeze crust about 20 minutes.

Prepare filling: Prepare pudding according to package directions but use only 1 cup milk per package; set aside. In medium size bowl with electric mixer beat cream and confectioners' sugar until stiff peaks form, fold in grated lemon peel; fold cream into pudding mixture. Spoon mixture into prepared crust, smooth surface with spatula. Refrigerate about 30 minutes until filling is set.