1 1/2 c. flour
1 c. butter
1 1/2 c. crushed walnuts or pecans
1 tbsp. sugar
1 c. cream cheese
1 c. powdered sugar
2 pkg. instant lemon pie filling
2 1/2 c. milk
24 oz. tub whipped topping

Crust: Mix flour, butter, nuts and sugar with fork. Spread in bottom of 13 x 9 inch pan. Bake at 350 degrees for 20 minutes. Cool well.

1st Layer: Whip together cream cheese, powdered sugar and 1 cup whipped topping. Spread over crust.

2nd Layer: Mix pie filling with milk until thickened. Pour over 1st layer. Chill 1 hour.

3rd Layer: Spread remainder of whipped topping evenly to edges of pan. Chill an hour or more. Serve cut in squares. Serves 8-10.