1 1/2 c. all-purpose flour
1 1/2 sticks butter
1 c. chopped nuts, divided
1 (8 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar
1 c. Cool Whip, divided
3 pkgs. Instant lemon pudding
4 c. cold milk

Mix flour, butter and 2/3 c. nuts together. Press into 9x13x2-inch greased pan and bake 15-20 minutes at 350°F.

Beat together cream cheese, confectioners' sugar and 1/2 c. Cool Whip and spread on top of cooled crust. Beat together 3 packages instant lemon pudding powder with 4 cups cold milk. Spread over cream cheese mixture then add reserved Cool Whip and top with remaining chopped nuts. Store in refrigerator. Best if made the night before serving.

Submitted by: Emily Clines