1 c. flour
1 stick butter
1/2 c. chopped nuts
1 c. powdered sugar
1 (8 oz.) cream cheese
2 sm. pkgs. instant lemon pudding
3 c. milk
Frozen whipped topping

Cream together flour and butter. Press in 9x12 pan. Sprinkle with nuts. Press into flour crust. Bake at 350-375 degrees for 15 minutes until lightly brown.

Beat cream cheese and powdered sugar until light and fluffy. Add 3/4 cup topping. Spread on cooled crust. Prepare pudding and pour on top of cheese layer. Let set overnight. Before serving, frost with whipped topping.

NOTE: Equally good with chocolate pudding instead of lemon.