1 c. flour (self-rising)
1 stick butter, softened
1/2 c. nuts, chopped fine

Mix above together and press in 9 1/2 x 11 inch pan and bake 15 minutes (until brown) and cool.

Mix together:

1 c. powdered sugar
1 (9 oz.) pkg. cream cheese
1 c. Cool Whip

Spread over crust

Mix:

2 pkg. lemon instant Jello pudding
3 c. cold milk

Beat 1 minute. Let set a few minutes. Spread on top of cream cheese mixture. Put remainder of large size of Cool Whip on top. Refrigerate 1 hour and serve.